When hot peppers are roasted, they become sweet. Hot peppers lose some of their heat when roasted. Now, my husband and son love hot peppers with the seeds, but I am not as hardcore about the spicy as they are. Sometimes, I can take those seeds better than other times, but I like to err on the side of caution, so I don’t burn off my taste buds for weeks to come. You can leave the seeds in or take them out of the stuffed jalapenos, depending on your preference.
This recipe is an old Sunny Anderson recipe from one of her Food Network shows. I was a little skeptical at first and thought I would have to alter it a little bit, but it is perfect just the way it is. I served these for a gathering of friends who all had different preferences. The recipe does contain quite a bit of dairy, so I made several peppers without the dairy for my gluten free dairy free guest. I made a majority of them with the seeds removed because most people prefer them that way, and I made a small batch for my husband with the seeds. Now, that sounds like a lot of trouble, but it really wasn’t. It did not take any extra time to accommodate special tastes.
Ingredients
12 jalapenos sliced in half lengthwise (you will end up with 24 jalapeno poppers)
2 rolls Mexican beef chorizo
1/4 cup red onion, chopped
1 package smoked gouda cheese, shredded
1 egg
1/2 cup cream cheese
3 Tbsp. sour cream
1 Tbsp. hot sauce (I like Tabasco)
Salt and pepper to taste
Ingredients
When handling jalapenos. always use some latex gloves or other type gloves to protect your hands from the spicy nature of the jalapenos. Not only does the jalapeno juice burn your skin on your hands sometimes, but you will also protect yourself if you transfer the juice from your hands to other parts of your body, like your eyes. Been there and done that. With that being said, prepare your jalapenos by slicing them in half lengthwise. You can remove the seeds or not, depending the level of spiciness you can endure. I always do a little bit of both because my husband and son are hardcore jalapeno consumers. I am more of a spice wimp, so I need to remove the seeds on the ones I will eat.
In a frying pan, cook the chorizo and red onion until the chorizo is done and the red onion is soft.
Add the cheese, egg, sour cream and cream cheese. Cook and stir until the cheese and cream cheese is melted and incorporated into the meat. If you are dairy free, you can leave out the cheeses and sour cream or replace them with a dairy free equivalent. Stir in the hot sauce, salt and pepper.
Stuff the chorizo mixture into the cavity of the jalapeno. Top with remaining cheese.
Bake in a 350 degree oven until the cheese is melted, about 20-25 minutes. Serve immediately. These jalapenos are so good as an appetizer of Keto friendly snack.
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