Sunday, September 1, 2013

Chorizo and Cheese Jalapeno Poppers for #SundaySupper Labor Day

How is it already September!? Pumpkin Beer and Pumpkin Spice Lattes are out in full swing. Certain stores are already carrying Christmas decorations and Labor Day weekend is upon us. Where did 2013 go?

This weeks #SundaySupper is hosted by Foodie Stuntman and  the group pulled together some amazing recipes, perfect to take to any cookout or get together.

I chose to make Chorizo and Cheese Jalapeno Poppers. A few weeks back, I was fortunate enough to pick up a Jalapeno Pepper Roaster from Williams Sonoma at their Summer Clearance event. I paid $3.50 for the roaster (originally $20). All of the recipes I found online were for the grill....so I had to improvise by cooking the jalapenos in the oven. They turned out perfect!
I found this recipe on the back cover of the roaster. I am not a big fan of heat but love Jalapenos. This batch was a little spicy for my wimpy taste buds but I kept going back for more punishment, bite after bite. These poppers were incredible.

Chorizo and Cheese Stuffed Jalapenos
(from Williams Sonoma)

Ingredients: 1 Tbs. olive oil
1 yellow onion, finely diced
Salt, to taste
1 lb. fresh chorizo sausage, casings removed, or ground pork
18 large jalapeño peppers
4 oz. Monterey jack cheese, grated

Directions: In a fry pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the chorizo and cook, crumbling with the back of a wooden spoon, until the meat is cooked through, 5 to 7 minutes. Transfer the chorizo mixture to a paper towel-lined plate and let cool to room temperature.

Prepare a grill for indirect grilling over medium-high heat or turn your oven on broil. Cut 1/4 inch off the top of each jalapeño pepper. I strongly suggest wearing kitchen gloves while handling any peppers. Using a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh. Transfer the chorizo mixture to a small bowl, add the cheese and stir to combine.

If you are using the oven, place the jalapenos in the roaster and broil until the skin starts to blister (about 5-10 minutes, watch carefully). Remove from the oven and let cool to touch. Lower your oven temperature to 350. After the peppers are cool to touch, using your fingers, stuff the center of each pepper with 1 to 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper. Place the filled peppers upright in a jalapeño pepper roaster and bake for 25-30 minutes at 350.

If you are using a grill,  stuff each pepper with the chorizo mixture before grilling. Grill for 20-30 minutes with the lid down over medium heat.

Check out what the rest of the #SundaySupper family is making this week for Labor Day!

Refreshing Drinks
Amazing Appetizers and Sides
Enviously Good Entreés
Delicious Desserts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

24 comments:

  1. Thanks for participating this week! These must have been worth the pain from the spice and I wish I could have seen that roaster on sale.

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  2. Your jalapeño poppers look like they could be served at an expensive restaurant. They are perfect! Congratulations on your victorious purchase, Megan =)

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  3. Okay, my husband just looked over my shoulder at the photo of the poppers and went "OOO! That looks good!" Sums it up :)

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  4. You had me at chorizo. Perfection!

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  5. I've been meaning to make these for years...and like your twist with chorizo! What a great find at Williams-Sonoma!

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  6. Oooh, I'm liking this idea! Cool new tool too

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  7. I have one of those jalapeno popper trays that's shaped like Texas. These are begging to be made. :D

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  8. Wonderful combination of ingredients, and perfect to serve at a party!

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  9. Too hot for me, but my husband would love them!

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  10. This roaster thing is toooo cool... will have to check it out! And yea, I'm pretty much a spice wimp too, but these sound amazing! :-)

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  11. Thanks for adding yet another kitchen gadget to my wish list. I have to get one so I make these heavenly, spicy, stuffed jalapenos. Best part? Well, hard to say the best however I'm so loving that these have Monterey Jack cheese instead of the usual cream cheese. Yum!

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  12. Yum! What a great appetizer. These sound perfect with a pumpkin ale :)

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  13. Great appetizer, they look deliciously hot

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  14. These sound perfect! I looooove chorizo! And is that a test tube rack?

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  15. What a tasty appetizer, yet so simple! Love this!!

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  16. I made grilled jalapeno poppers for the first time a few weeks ago and they rocked! Now addign in the chorizo sounds like a great next step.

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  17. I love spicy food so this is right up my alley :) Love Chorizo too and cannot wait to try this!!

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  18. Anything from William Sonoma begs to be good! I love spicy food too, so this could be an appetizer contender!

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  19. I love poppers and I love chorizo. These sound soooooo good.

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  20. Hey, not sure if you got my other message but my fiance and I really like your blog. :) We’re both bloggers ourselves, and he insisted that I message you.

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  21. If I had seen that tray, I would have snapped one up too! Maybe it's not too late?! I love jalapeno poppers, and these look wonderful--I love that they're *not* breaded and fried!

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  22. Being Portuguese, I cook with chorizo a lot. I haven't tried making chorizo jalapeno poppers yet, but these look SO good. I am definitely going to have to try these.

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