Chorizo and Cheese Stuffed Jalapeños
Chorizo and Cheese Stuffed Jalapenos is rated
out of
5 by
1.
Prep Time:
35 minutes
Cook Time:
35 minutes
Servings:
9
Cooked on the grill in our specially designed roaster, stuffed jalapeño peppers emerge with a wonderful fire-roasted flavor. Jalapeño peppers range in their level of heat. You may want to wear gloves when handling raw jalapeños.
Ingredients:
- 1 Tbs. olive oil
- 1 yellow onion, finely diced
- Salt, to taste
- 1 lb. fresh chorizo sausage, casings removed, or ground pork
- 18 large jalapeño peppers, preferably a mix of colors (red, green and orange)
- 4 oz. Monterey jack cheese, grated
Directions:
In a fry pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the chorizo and cook, crumbling with the back of a wooden spoon, until the meat is cooked through, 5 to 7 minutes. Transfer the chorizo mixture to a paper towel-lined plate and let cool to room temperature.
Prepare a grill for indirect grilling over medium-high heat.
Cut 1/4 inch off the top of each jalapeño pepper. Using a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.
Transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. Using your fingers, stuff the center of each pepper with 1 to 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper. Place the filled peppers upright in a jalapeño pepper roaster. (Any leftover filling can be used for nachos or scrambled eggs.)
Place the pepper roaster on the grill over indirect heat, cover the grill and roast until the peppers are tender, 20 to 30 minutes. To test for doneness, insert a paring knife into the side of a pepper; if it pierces easily, the peppers are done. Interior peppers will be more crisp than those along the outside of the roaster.
Transfer the pepper roaster to a platter and serve the jalapeño poppers immediately. Makes 18 jalapeño poppers.
Prepare a grill for indirect grilling over medium-high heat.
Cut 1/4 inch off the top of each jalapeño pepper. Using a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.
Transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. Using your fingers, stuff the center of each pepper with 1 to 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper. Place the filled peppers upright in a jalapeño pepper roaster. (Any leftover filling can be used for nachos or scrambled eggs.)
Place the pepper roaster on the grill over indirect heat, cover the grill and roast until the peppers are tender, 20 to 30 minutes. To test for doneness, insert a paring knife into the side of a pepper; if it pierces easily, the peppers are done. Interior peppers will be more crisp than those along the outside of the roaster.
Transfer the pepper roaster to a platter and serve the jalapeño poppers immediately. Makes 18 jalapeño poppers.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Chocoholic65 from
Super Party Food
I serve these poppers every summer during my pre-4th of July BBQ. They're always a big hit.
Take the advice given before about prepping the peppers. Get food-gloves at the store where you buy the peppers. That will save you some grief. I also wear onion-glasses. Next time I'll get a painters mask. Breathing in the fumes can be problematic.
In spite of the downside working with the peppers, this is a great cook-out recipe and works just as well in the oven.
Date published: 2013-06-28