Chorizo and Cheese Stuffed Jalapeno Peppers

barbara lentz


Great chili dish. You can make this without the chorizo and it's like a chili relleno.


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20 Min
20 Min
Stove Top


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8 large
jalapeno peppers
8 oz
chorizo casing removed
2 c
queso chihuahua shredded and divided you can use monterey jack cheese instead
1/4 c
2 Tbsp
1 1/2 c
chicken broth
6 oz
tomato paste
1 Tbsp
1 medium
onion diced
4 clove
garlic minced
3 large
1/4 tsp
1/3 c
3 Tbsp

How to Make Chorizo and Cheese Stuffed Jalapeno Peppers


  • 1Roast the jalapenos in broiler until blistered. Place in paper bag and let sweat until cooled. Gently peel off the outer skin and slit down one side. Gently remove the seeds from the stem to the bottom. Set aside.
  • 2Brown the chorizo. Drain and add half the cheese and cook until cheese is melted. Fill each Jalapeno with mixture and secure with toothpick. Set aside.
  • 3Saute the onions and garlic in 1 tbsp oil until softened. Set aside.
  • 4To make the sauce add the butter to a saucepan over medium heat. Add the flour and make a roux. Stir in the chicken broth. Add the tomato sauce. Cook until thickened. Stir in the onions and garlic. Set aside.
  • 5Separate the egg yolks from the egg whites. Beat the whites until soft peaks. Add the salt and one egg yolk at a time. Dust each jalapeno with flour and dip into the egg mixture. Fry in 3 tbsp oil until browned. Do in batches to not crowd the pan.
  • 6Place the jalapeno's in baking pan. Top with sauce and the remaining cheese. Broil on high until cheese is melted.

Printable Recipe Card

About Chorizo and Cheese Stuffed Jalapeno Peppers

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican

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