Success!

My friends are awesome for many reasons.  Too many to list right now.  But one of the reasons I love and appreciate them for is their honesty.  So, when they tell me that a dish I made is really tasty, I know that they really like it and that I was successful in creating something tasty.  Tonight was my friend Amy’s birthday cookout.  As is de rigueur for gatherings once one has gotten to a certain age, everyone brought a little something to add to the mix.  This time around I contributed a side of stuffed jalapenos.  I decided to nix the tricky ( and no doubt messy ) act of stuffing whole jalapenos and just sliced mine in half so that they were little spicy boats.  I stuffed them with a mix of cheeses ( of course ) and chicken chorizo.  Yes, chicken chorizo.  The DeKalb Farmer’s Market sells a wide variety of chicken ( and turkey ) sausages, one of which is chorizo.  I like this because not only does it appeal to a wider array of diets, but it is also considerably less greasy.  This recipe is quite simple and easy to put together.

 

Cheese & Chorizo Stuffed Jalapenos:

½ pound chicken chorizo

12 oz cream cheese ( I used the whipped kind but any would work. )

1 c. shredded sharp cheddar cheese

½  t. salt

½ t. pepper

12 ( aprox) jalapenos

 

Remove the chorizo from its casings and saute until browned.  Drain the chorizo and allow to cool.  Crumble the chorizo or mince fine.  Mix all ingredients except jalapenos well.  Wash and dry the jalapenos.  Slice the jalapenos in half and stuff with the cheese filling.  The amount of jalapenos you will need will depend on the size of your jalapenos and the number of people you are feeding.  My jalapenos were quite large and I had some filling left over.  ( That’s okay, I plan to mix it in to my scrambled eggs in the morning. )  If you’re feeling fancy, sprinkle a little paprika on top of the filled jalapenos.  Place jalapenos on a grill or, alternately, in the oven, until the cheese begins to bubble.

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