La Huerita
Guest
:chef: Let's lighten things up around here. I've got a recipe for stuffed jalapeno peppers that'll knock your socks off. A picture of the finished product and a bit more info at http://rptides.blogspot.com/2009/09/stuffed-jalapenos.html
CHORIZO STUFFED JALAPENOS WRAPPED IN BACON:
Ingredients:
Cut a slit in each jalapeno, starting near the crown and ending near the tip, and gently squeeze open like a pocket to scoop out the seeds and membranes. A small spoon works well for this. The more seeds and membranes you remove, the less hot the final product will be.
In a frying pan, heat the oil over medium heat and saute the onions till soft. Add the garlic and chorizo, and crumble the sausage with the back of a wooden spoon as it cooks. You want it to be as crumbly as possible, to fit properly into the peppers. Stir fry for about 8 minutes till the sausage is cooked through. Transfer the mixture to a paper towel lined plate to drain. Cool until easy to handle.
Mix together the Queso Fresco or other white Mexican Cheese and softened cream cheese. Set aside.
Using your fingers or a small spoon, stuff the peppers half full of the cheese mixture, pressing it along the bottom and sides of the peppers to form a little pocket.
Stuff the chorizo mixture into the cheese pocket, pressing it down to get as much as possible inside each pepper.
Using a toothpick, secure one end of a bacon slice to one end of the pepper. Wrap the pepper around the pepper to the opposite end, and secure the other end with another toothpick. (smaller peppers may only require 1/2 slice; use your own judgment).
Continue until all peppers are wrapped, then set aside in the refrigerator until you are ready to grill them.
Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, turning every 2 minutes so the bacon is evenly browned and the peppers thoroughly roasted. Remove to a serving platter, let cool just a bit, take out the toothpicks and serve peppers warm with plenty of paper napkins and a cold beer.
CHORIZO STUFFED JALAPENOS WRAPPED IN BACON:
Ingredients:
- 24 Fresh Jalapeno Peppers
- 1 lb. Fresh Mexican Chorizo, removed from casing (you can substitute pork sausage if chorizo isn't available)
- 24 slices bacon
- 1 tsp finely minced garlic
- 8 oz. shredded Queso Fresco, Adobero cheese, Monterey Jack cheese, or other white cheese
- 8 oz. Cream cheese, softened
- 1 Tbs. oil
Cut a slit in each jalapeno, starting near the crown and ending near the tip, and gently squeeze open like a pocket to scoop out the seeds and membranes. A small spoon works well for this. The more seeds and membranes you remove, the less hot the final product will be.
In a frying pan, heat the oil over medium heat and saute the onions till soft. Add the garlic and chorizo, and crumble the sausage with the back of a wooden spoon as it cooks. You want it to be as crumbly as possible, to fit properly into the peppers. Stir fry for about 8 minutes till the sausage is cooked through. Transfer the mixture to a paper towel lined plate to drain. Cool until easy to handle.
Mix together the Queso Fresco or other white Mexican Cheese and softened cream cheese. Set aside.
Using your fingers or a small spoon, stuff the peppers half full of the cheese mixture, pressing it along the bottom and sides of the peppers to form a little pocket.
Stuff the chorizo mixture into the cheese pocket, pressing it down to get as much as possible inside each pepper.
Using a toothpick, secure one end of a bacon slice to one end of the pepper. Wrap the pepper around the pepper to the opposite end, and secure the other end with another toothpick. (smaller peppers may only require 1/2 slice; use your own judgment).
Continue until all peppers are wrapped, then set aside in the refrigerator until you are ready to grill them.
Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, turning every 2 minutes so the bacon is evenly browned and the peppers thoroughly roasted. Remove to a serving platter, let cool just a bit, take out the toothpicks and serve peppers warm with plenty of paper napkins and a cold beer.
