Warm and gooey, these jalapeño appetizers are sure to be delicious! With just one bite, you’ll notice how the charred pepper adds to the depth of flavors these spicy stuffed poppers provide.
YIELD: 12 POPPERS • COOK TIME: 26 MINUTES
12 jalapeños, stems removed and hollowed out
2 tbsp (30 ml) olive oil, divided
1 shallot, diced
2 tbsp (19 g) minced garlic
Salt and freshly ground black pepper
¾ lb (340 g) chorizo sausage, finely chopped
1 cup (240 g) cream cheese, at room temperature
Configure your grill for two-zone cooking and preheat to 375°F (190°C), or medium-high.
Toss the jalapeños in 1 tablespoon (15 ml) of the olive oil. Place the peppers on the grill, directly over the heat source. Using tongs, turn the peppers constantly and allow the surface to char, about 3 minutes. Remove them from the grill and refrigerate. When cool enough to handle, peel the skins off the peppers.
Place a medium skillet directly over the heat source, and heat up for 5 minutes. Add the remaining 1 tablespoon (15 ml) olive oil. Add the shallot, garlic, salt and pepper to taste, along with the chorizo sausage. Cook for 2 to 3 minutes until nicely browned. Pour the contents of the skillet into a medium bowl, and allow it to cool slightly, about 5 minutes. Stir in the cream cheese and mix well.
Place the cream cheese mixture in a piping bag. Pipe the mixture into the peeled peppers. (Alternatively, you can make a piping bag by cutting one corner off of a plastic sandwich bag.)
Preheat your barbecue to 400°F (204°C) or high heat. Open the air vent if necessary. Using indirect heat, place the peppers on a cooking grate and allow the filling to get warm and gooey, about 20 minutes. Remove the poppers from the grill and allow them to cool slightly before serving.