It finally feels like it’s fall. The weather has really changed over the past week or so. Gone are the 80 degree days and sweltering heat. It’s 40 degrees out and there is a chill in the air. It seems like it’s been an endless summer. Fall happens to one of my favorite times of the year. The leaves are changing, the weather is cooler, the Raiders are playing football…it’s simply the best!
So, speaking of football, I made these cheesy stuffed jalapenos the other day for a little snack. They would be perfect to serve while watching a football game. It’s super simple and very easy to make. Kind of a take on a jalapeno popper, with cheese and a nice spicy fresh chorizo sausage that KB got at the butcher.
Start with some jalapenos. I picked these from the garden. Every year, I swear I’m not planting a garden anymore, but then I can’t resist a fresh jalapeno.
Slice them in half and scoop out the seeds. Be VERY careful not to touch your eyes. Maybe wear gloves if you have some.
Set those aside and work on your chorizo. In a medium pan over medium heat, cook chorizo until brown and crumbly. Let cool.
In a mixing bowl, mix the chorizo and shredded monterey jack cheese. I like monterey jack cheese for this because the pepper and the chorizo are already spicy and the monterey jack just adds creaminess.
Stuff the peppers with the filling. I have mine on a foil lined baking sheet with a little bit of cooking spray.
Bake at 375 degrees for about 20-25 minutes, until the jalapeno is roasted and the cheese is melted.
Serve and enjoy!
6-8 large jalapenos
1 lb bulk chorizo sausage
1 lb monterey jack cheese, shredded
Slice jalapenos in half and scoop out seeds. Lay on a foil lined baking sheet. Meanwhile, cook chorizo over medium heat until brown and crumbly. Let cool. Mix together chorizo and shredded cheese. Stuff the peppers. Bake in a 375 degree oven for about 20-25 minutes until the jalapenos are cooked and the cheese is melted.