Stuffed Jalapenos

RECIPE: COOK THIS, NOT THAT // INSTAGRAM IMAGES: EMJT

INGREDIENTS

-------------------------

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

PREPARATION

------------------------

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