Chorizo Stuffed Jalapeno Peppers With Added Queso Content
"I'm relatively sure these would kill you if you deep fried them... and while I guarantee you'd die happy, I also figure that the "fat busting" rumors about my foreman grill have to be good for something."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
24 stuffed peppers
- Serves:
- 6-8
ingredients
- 1 lb chorizo sausage
- 2 cups grated cheddar cheese
- 12 large jalapenos
- 1 lb bacon
- toothpick
directions
- Cut the peppers in half and remove all the membranes and seeds from each half and set aside.
- Mix the chorizo sausage with the cheddar cheese (you could use turkey chorizo or another spicy sausage in place of chorizo, if you prefer).
- Roll the chorizo and cheese mixture into balls (about ping-pong ball sized) and fill each jalapeno half with sausage before wrapping with a slice or 2 of bacon.
- Stick a toothpick through the bacon and jalapeno to keep the whole thing together.
- I cook these for about 10-15 minutes at 375 degrees on my foreman grill -- or until the peppers are soft and the bacon is crispy. You can also place them on greased cookie sheet in a 375 degree oven until, again, the peppers are soft and the bacon gets crispy.
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RECIPE SUBMITTED BY
I'm a PhD student in the art history and archaeology of ancient central and south american petroglyphs, pyramids, geoglyphs and all kinds of rock art.
I'm also a burgeoning librarian because, for whatever reason, conservation of historical artifacts and archives is a part of information studies (read- "library science") at UT. Who knew? But I like being a librarian... it's got a certain David Lee Roth "Hot for Teacher" appeal. I mean, really, feel free to bring your pencil.
Of course, all this is an elaborate ruse to make me seem somewhat respectable. My true lust for life lay in my pending performance-art-for-beer revolution, the development of tasty gluten and soy free recipes and the propagation of that which is known as the Minnesota Meat Raffle.
I've always enjoyed cooking and eating and although I'm hobbled in the kitchen by soy and gluten allergies, I think most of those around me can still say I'm a damned fine cook.
