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chorizo and cheese stuffed jalapeno peppers

Recipe by
barbara lentz
beulah, MI

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

yield 2 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For chorizo and cheese stuffed jalapeno peppers

  • 8 lg
    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 md
    onion diced
  • 4 clove
    garlic minced
  • 3 lg
  • 1/4 tsp
  • 1/3 c
  • 3 Tbsp

How To Make chorizo and cheese stuffed jalapeno peppers

  • 1
    Roast 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.
  • 2
    Brown 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.
  • 3
    Saute the onions and garlic in 1 tbsp oil until softened. Set aside.
  • 4
    To 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.
  • 5
    Separate 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.
  • 6
    Place the jalapeno's in baking pan. Top with sauce and the remaining cheese. Broil on high until cheese is melted.

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