Sunday, April 22, 2012

Chorizo-Stuffed Jalapenos or Peppers

The filling in this is excellent (and any leftovers go great with eggs in breakfast tacos the next morning!). These needs to be served still warm as the flavour isn't nearly as good once they've cooled. I think the filling would work well in more mild chiles or peppers such as poblano or bell peppers as well if you're not into such a spicy bite.

Chorizo-Stuffed Jalapenos or Peppers (from The Homesick Texan Cookbook)

12 medium jalapeno chiles (see header notes)
110g chorizo, cooked and drained of excess fat
225g cream cheese, room temperature
55g goat cheese, room temperature
1 tbsp chopped cilantro
1 tsp dried oregano (I used Mexican)
1 tsp ground cumin
2 garlic cloves, minced
1/4 tsp cayenne
1 tsp lime zest

1. Preheat broiler and line baking sheet with foil.
2. Cut each jalapeno in half lengthwise and scoop out seeds and white pith.
3. Mix together chorizo, cheeses, cilantro, oregano, cumin, garlic, cayenne, and zest.
4. Fill jalapeno halves with cheese filling.
5. Place on sheet and broil 8 - 10 minutes or until nicely browned.

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