Posted on | June 7, 2009 | 34 Comments |
It’s been a few days since my last post and looks like a lot happened during this period. We hosted our first barbecue of the summer, I got a chance to see Mario Batali and Anthony Bourdain live along with a blogger buddy and more importantly Siv & I celebrated our 11th wedding anniversary last week. I didn’t do a special anniversary post this year, as the sentiments haven’t changed since last year. We had a great time on our anniversary this year, we took the day off and spent it outside doing nothing and everything starting with a breakfast at the Salish Lodge. Food wasn’t all that great, but it was totally worth the experience of dining with a view of the beautiful Snoqualmie Falls.
Our first barbecue was a great success, but as usual I was too busy to take pictures of the food from the grill. I made these chorizo stuffed Jalapeno peppers as pre-appetizers for the guests to munch on while we wait for the grill to heat up and I managed to take a picture of the peppers before these went into the oven. No after-pics, just imagine the same peppers kind of softened and darkened and the cheese and oil from the stuffing oozing out, that is what it looked like when these came out of the oven. This is a great party dish, very easy to make and I finally got a chance to use my Jalapeno pepper roaster.
I got this roaster from Williams Sonoma last year, but never ended up using it till now. I just read on their website that they have redesigned it this year to make the holes larger, which is great as I had a tough time getting the jalapenos to balance in mine. Here is the link to the product, in case you are interested, though frankly I think it is worth it only if you make such stuff often. I bought it on an impulse last year, this is why I try to avoid going into Williams-Sonoma and such stores in the first place. So if you are wondering how you can make these peppers without the roaster, check out my other stuffed-Jalapeno recipe. Instead of keeping the peppers whole, you can just cut off a small slice from top and scoop out the insides and stuff the peppers. These can then be placed flat on a roasting tray, without the danger of the stuffing getting out during roasting. But you have to admit that the whole ones look much fancier.
Chorizo Stuffed Jalapeno Peppers
(adapted from Williams-Sonoma website.)
- 18 large jalapeño peppers
- 1 cup finely diced onions
- 1 tsp finely diced garlic
- 1 lb fresh chorizo, casings removed
- 4 oz shredded four cheese blend
- 2 tbsp cream cheese, softened
- 1 Tbs. oil
- Salt and pepper to taste
Cut 1/4 inch off the top of the pepper and use a thin knife to remove the seeds and ribs from the peppers, if using a roaster or some kind of an apparatus to keep the peppers vertical. If not, make an opening on one side of the pepper by cutting a slice of skin off. Scoop out the veins and seeds from the inside.
In a pan, heat the oil and saute the onions till soft. Season with salt and pepper. Add the garlic ad chorizo, and crumble the sausage with the back of a wooden spoon. Stir fry for about 8 minutes till the sausage is cooked through. Transfer the mixture to a paper towel lined plate and let it cool down.
Once the sausage mixture is cooled down, mix it with softened cream cheese and the four cheese blend and stir to combine. Stuff the center of each pepper using your fingers to press down the stuffing to fit as much as you can into each pepper. Place the filled peppers upright in the roaster, or lay them flat on a foil lined roasting tray.
These can be grilled in a covered grill or roasted in the oven. I roasted these in the oven, for about 20-25 minutes , pre-heated to 400F. Roast or grill till the peppers are tender. Serve hot.
- If using the roaster in the oven, place it on a lined tray to collect any oil and cheese that may ooze out during the roasting.
- Make sure that you wear gloves while cleaning out the jalapenos, these are really hot peppers! Also, try to get all the seeds and veins out, otherwise someone might end up with a burned tongue!