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I absolutely love anything with a little heat. Especially jalapenos! These stuffed jalapenos are ridiculously easy to make for just how delicious they are. Just slice, stuff and bake!

If you’re concerned about the amount of heat your jalapenos are packing, there’s a few things you can do.

First, rumor has it that the older the jalapeno the spicier it is. When choosing jalapenos, you want to look for the “younger” ones. Young one will have smooth taut skin and older and riper jalapenos will have brown striations that sort of look like stretch marks. See, even jalapenos are no match for the plight of the stretch mark.

Your second option is to boil the jalapenos for 5 minutes and then plunge them into an ice bath. Once they’re cool enough, continue with the recipe.

Also, be aware of how salty your brand of cream cheese is. Give it a little taste before you start mixing in the other ingredients. Some may need a dash of salt while others may be perfect. Tasting beforehand is your best option for a perfectly seasoned filling.

Chorizo Stuffed Baked Jalapenos

Name: Chorizo Stuffed Baked Jalapenos
Prep time: 10 min
Cook time: 15 min
Ingredients: 12 small jalapeños (or about 18 large); 8 oz cream cheese, softened; 6 oz Spanish or Mexican chorizo, (see directions for prep); 3/4 cup cheddar or Monterrey jack, shredded (try a blend); 1/4 cup parmesan cheese; 1-2 cloves garlic. minced; 1/4 cup fresh cilantro; olive oil; diced red pepper, for garnish; chopped cilantro; sour cream; lime juice

Servings: 8-10

Ingredients
12 Large or 18 Small Jalapenos
8 oz Cream Cheese, Softened
3/4 cup Shredded Cheddar or Monterrey ( a blend works)
1/4 cup Parmesan Cheese
6 0z Spanish or Mexican Chorizo, may also use Spanish Cured
1/4 chopped Cilantro
Olive Oil
Diced Red Pepper, for garnish
Sour Cream
Salt to taste

Preheat: oven to 375

If using Mexican Style Chorizo: Remove the meat from the casing and brown meat in a medium-high pan. Using a wooden spoon, continue to break the meat apart until a crumbled texture is achieved. Drain oil, cool and reserve.

If using Spanish or Spanish Cured Style Chorizo: Spanish chorizo does not need to be browned. Just dice or pulse in a food processor.

Mix: In a bowl mix the softened cream cheese, cooled chorizo, shredded cheese, cilantro, and salt to taste.

Drizzle: a baking sheet with olive oil.

Slice: Carefully using kitchen gloves, slice jalapenos in half lengthwise. Be sure to remove all the seeds and the ribs leaving a nice clean interior. You can either leave the stems or remove them. The choice is yours.

Fill: With a small spoon, fill each of the jalapeños with the cream cheese mixture. They can be overstuffed slightly.

Bake: Place in the oven and bake for 25-30 minutes or until the cheese is slightly browned and bubbling.

Serve: Serve the Chorizo Baked Jalapeños with a garnish of finely diced red pepper and a drizzle of sour cream.

Enjoy!

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