In choosing to make them, I did discover two important things:
1) Despite my complaints about my Giant and their less than stellar selection of many foods, they do have a very extensive Latino section, which boasted 4 different types of chorizo. This became a tough decision, but I opted for the traditional hot Mexican chorizo. I think it was a nice choice in that the supreme spicyness of the sausage was balanced out by the smokeyness of the cheese.
2) Speaking of heat...never again will I work with jalapenos without using some sort of gloves. My hands were still burning the next morning after countless washings. Do yourself a favor and wear disposable gloves if you're going to work with jalapenos for an extended period of time. I was petrified to touch my face for a good 24 hours and elected to wear glasses the next day. This probably could have been avoided with gloves.
Jalapenos Stuffed with Chorizo and Smoked Gouda (makes 24 poppers)
- 2 links Mexican chorizo, casings removed
- 1/2 pound smoked gouda, shredded
- 1/4 cup finely chopped red onions
- 1 egg
- 1/2 cup cream cheese
- 3 TB sour cream
- 1 TB hot sauce (recommended: Frank's Red Hot)
- Salt and freshly ground black pepper
- 12 large jalapeno peppers, stemmed, seeded and halved
Preheat oven to 375 degrees F.
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.