21 February 2012

Stuffed Jalapenos



Four ounces Mexican style Chorizo (casings removed)
One cup cremini or button mushrooms, diced
Half of an onion, minced
Half cup shredded Monterey Jack cheese
Half cup 1/3 fat cream cheese
Salt & black pepper to taste
Twelve jalapeno peppers


Preheat your oven to 400 degrees Fahrenheit

Cook all of the chorizo in a medium sized skillet over medium heat. Break up any clumps with a wooden spoon as the chorizo heats. Once cooked thoroughly, remove the meat & drain off all of the fat. Set the chorizo aside temporarily. Add the mushrooms & onions to the pan then cook for about three minutes or until the onions are translucent & the mushrooms are browned. Then stir the chorizo back into the skillet.

In a medium mixing bowl, combine the cheese, cream cheese, a generous pinch of both salt & pepper, & the chorizo mixture. Use a pairing knife to cut the jalapenos in half, use a spoon to scrape out as much of the white membranes & seeds in each pepper as possible. Wash your hands immediately afterward and especially before touching your face and/or your eyes.

Stuff each pepper halve with a spoonful of the cheese-chorizo mixture. Line up all of the peppers on a baking sheet lined with aluminum foil. Bake them for about fifteen minutes or until the peppers soften & the cheese browns & bubbles. Enjoy!

Additional information: Makes four servings, cost per serving is $1.59, 250 calories, 19 grams of fat (9g saturated), & 620mg of sodium

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