Jalapeño poppers are a fun app for football games or backyard cookouts. My version, stuffed with chorizo sausage and smoky cheese, is healthier than the deep-fried offering at your local sports bar, yet no-less-delicious. I prep these before guests arrive and have ready to pop in the oven at halftime. Not noted below, you might grill or pre-bake the peppers for just a few minutes to soften them up before halving and stuffing. It’s fine to skip this step, and in this case the peppers will just have a little more bite to them.
- 10 medium jalapeños
- ¼ pound fresh not cooked or cured chorizo sausage
- 1 clove chopped garlic
- 2 tablespoons chopped shallots
- ½ teaspoon dried oregano
- pinch of cinnamon
- pinch of allspice
- 1 teaspoon maple syrup or honey
- 2 teaspoons mild olive oil
- ¼ teaspoon salt
- 2 ounces shredded smoked cheese such as cheddar or sub goat cheese or mozzarella
- 1 tablespoon sour cream thinned with 1 tablespoon of lime juice or water
In a medium saute pan, warm the olive oil over medium heat. If your sausage has a casing, remove it and add it to the pan with the garlic, oregano and a pinch of salt. Cook, stirring to break it up, until it is done all the way through. Remove from the heat and set aside.
Cut the stem off of the peppers, and slit lengthwise. Remove the seeds and the stems, then place cut side up in a baking pan. Mix the cheese into the sausage, then fill the peppers equally with it. They can be prepared up to this point, refrigerated, then continue on with step 3 when ready to serve.
Preheat the oven to 325. Place the baking dish in the oven, and let the peppers cook 15-20 minutes until warmed through and slightly softened. Remove from the oven and serve, drizzling the thinned out sour cream over top if desired.
Try with the Enfield Pretty Horses ’16.