Add a cheesy treat to your Bowl: Stuffed Jalapenos with Chorizo Sausage
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Stuffed Jalapenos with Chorizo Sausage -
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This recipe gives you a chance to improve on the quality of classic football fare, taking typically deep-fried, or at least heavily breaded Jalapeno Poppers (as my wife loves them) and turns them into something a little more classy.
In this version, you can taste the fresh peppers, and the light cream cheese works fine with the chorizo (she used a fresh Cuban chicken chorizo -- from Giant Eagle Market District -- that she artfully squeezed atop the cream cheese on each pepper). They were so pretty and so good, she'll be making these again to eat during tonight's game.
If you decide to try them, be forewarned: Author Clifford A. Wright describes them as "dangerously good; I once made this recipe and ate half before any guests arrived."
The brand-new book this recipe comes from, "Hot & Cheesy," is stuffed with delicious- -- if not necessarily healthful- -- sounding recipes. It's the latest of a dozen cookbooks by Mr. Wright, who won a James Beard Foundation/Kitchen Aid Cookbook of the Year Award with "A Mediterranean Feast."
Even though we're not big cheese eaters, the new book includes several other truly interesting recipes from all over the world that we'd like to try, including Buckwheat Porridge with Milk and Cheese (Northern Italy), Broccoli Stems Pistachio au Gratin, Jalapeno Chiles and Tomatoes with Boiled Cheese, and Spring Onions with Garrotxa Cheese (Catalonia).
And there are good recipes for many cheese classics, including a fried version of jalapeno poppers that he calls "Firecrackers."
Stuffed Jalapenos with Chorizo Sausage
PG tested
- 12 fresh green jalapeno chiles
- 6 ounces cream cheese
- 6 ounces fresh Mexican-style chorizo sausage
Cut the chiles in half lengthwise with a small paring knife and remove the seeds. Stuff the chiles with the cream cheese and push a piece of chorizo into the cheese on top.
Preheat the oven to 425 degrees.
Place the chiles on a baking tray and bake until semi-soft, about 15 minutes. Serve hot or warm.
Variation: Replace the chorizo sausage with half a slice of bacon wrapped around the chile.
Makes 6 servings.
-- "Hot & Cheesy" by Clifford A. Wright (Wiley, Feb. 2012, $22.99)
First Published February 5, 2012 12:00 am
