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Baked Stuffed Jalapeños

Developed by Greg Strahm

Serves:
12
Prep Time:
15 minutes
Cook Time:
20 minutes
Yield:
24 halves
Developed by Greg Strahm, The Silver Chef This is my version of the Jalapeno Popper. It is a bold, spicy hors d'oeuvres excellent for Tapas. The seeds are what give the heat to the jalapeno. So make sure you remove all of the seeds before stuffing. This is a great passed hors d'oeuvres, an appetizer, or as a tapas dish.
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Ingredients:

  • 12:
    jalapeño peppers, split lengthwise and seeded
  • 1/2 cup:
    onion, minced
  • 1/4 cup:
    fresh cilantro, chopped
  • 1 tablespoon:
    fresh oregano, chopped
  • 2 teaspoons:
    ground cumin
  • 1 cup:
    pepper jack cheese, shredded
  • 1 (8-ounce) package:
    cream cheese, at room temperature
  • 1/2 pound:
    chorizo, browned and crumbled
  • 1 tablespoon:
    fresh lime juice
  • salt and freshly ground black pepper, to taste

Directions:

  • 1:

    In a large skillet on medium high heat add onions, cumin, paprika and saute until onions are soft.

  • 2:

    Add garlic, oregano and chorizo. Brown and breakup into crumbles.

  • 3:

    Salt and pepper to taste.

  • 4:

    Drain excess oil from pan and set chorizo aside to cool.

  • 5:

    In a large mixing bowl mix together the cheeses, cilantro, and lime juice until well incorporated.

  • 6:

    Add Chorizo mixture and mix until well blended.

  • 7:

    Pack the filling into the peppers and arrange peppers on a baking sheet lined with parchment paper.

  • 8:

    Bake for 20-30 minutes at 375° F, or until the cheese is bubbly and lightly browned, and the peppers are cooked.

  • 9:

    Remove from oven and allow to cool for 5 minutes before serving.