6ozSpanish or Mexican chorizo, (see directions for prep)
3/4cupcheddar or Monterrey jack, shredded (try a blend)
1-2 clovesgarlic. minced
diced red pepper, for garnish
Preheat Oven: To375°F (190° Celsius).
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, garlic, cilantro, and salt to taste.
Drizzle: a baking sheet with 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 20- 25 minutes or until the cheese is slightly browned and bubbling.
Serve: To serve the Chorizo Baked Jalapeños top with a garnish of finely diced red pepper and a drizzle of sour cream thinned with lime juice.