Growing up, jalapeno poppers were basically my favorite snack (and I ate them with frightening regularity). We’ve ditched the breaded and fried component, and given them a twist fit for the grown ups. Don’t be surprised if you can’t put these cream cheese and chorizo-stuffed spicy peppers down.
10-12 large jalapeño peppers
1 lb chorizo, removed from casing (I buy it in a little pouch with no casing at all)
8 oz cream cheese
1/4 cup pork rind “breadcrumbs” (optional)
Remove cream cheese from fridge to soften. Sautée chorizo in a non-stick pan on medium-high heat until cooked through, about 10 minutes (no extra oil needed, chorizo is fatty enough on its own). Drain fat and set chorizo aside in a glass bowl, crumbling as much as possible – a nice clean pair of kitchen shears are great for cutting up any large pieces.
Pre-heat oven to 350*F. Now scalp your enemies ….aka remove stems/tops from jalapeño peppers and cut peppers in half, lengthwise. Remove and discard seeds, being careful not to cut into the flesh of the pepper. Combine cream cheese with chorizo and mix well. I actually used chive and onion cream cheese and it was absolutely amazing, but most other “flavors” will be great – can’t wait to try this with garden vegetable!
Fill the peppers with the chorizo mixture so they are slightly overflowing (about 2 tsp); top with pork rind crumbs if using. Note: to make the pork rind crumbs, I just pulsed a few handfuls of pork rinds in the food processor until they resembled bread crumbs. Store excess crumbs in an air-tight container.
Bake stuffed peppers at 350*F for 8 minutes, increase temperature to 375*F and continue baking for another 6-8 minutes or until peppers are soft.