Football Food Friday! Chorizo Stuff Jalepeno Poppers

Football Food!

A delicious accompaniment to any gameday festitivity and if you like it hot, this is a great recipe for you!

This is a slightly ambitious recipe in terms of preparation but it is still very simple to follow.

In addition to the ingredients below, you'll need a peeling knife or paring knife and a jalepeno roaster.

Ingredients:
1/2 lb. of ground chorizo sausage
4 oz. cream cheese (half of a package) at room temperature.
18 jalepeno peppers

Preheat outdoor grill to medium high heat.

In a skillet over medium high heat, brown the chorizo and drain off any excess fat. Transfer the chorizo to a mixing bowl and stir in the cream cheese until well incorporated. Set aside.

To prepare jalepenos, cut the tops off and carefully hollow out the centers of the peppers, removing the seeds and ribs. This is where the pointed tip of the peeling knife comes in handy, but a paring knife should be fine! I would suggest holding the peppers with a dish towel or wearing rubber gloves because if you did not know, jalepenos can actually burn your skin, so be careful and wash your hands when you are finished!

When you have prepped all the peppers, begin stuffing them with the chorizo mixture. You will more than likely have extra chorizo left over, so use it the next day in scrambled eggs or a breakfast burrito!

Gently place the jalepenos, stuffing side up, in the roaster and place on grill over indirect heat for about 10-12 minutes until peppers are cooked through and slightly charred.

**If any of the peppers are small enough to fall through the roaster, use a doubled over piece of foil and poke a hole in it and then place the jalepeno in the hole. This will hold it up and prevent it from falling through.

Remove from roaster and serve alone or with ranch dressing. Enjoy!

Let me know what you think!