Ingredients
| 2 links |
Mexican chorizo, casings removed |
| 1/2 lb. |
smoked gouda, shredded |
| 1/4 cup |
finely chopped red onions |
| 1 ea |
egg |
| 1/2 cup |
cream cheese |
| 3 tbsp |
sour cream |
| 1 tbsp |
hot sauce (recommended: Frank's Red Hot) |
| to taste |
Salt and freshly ground black pepper |
| 12 ea |
large jalapeno peppers, stemmed, seeded and halved |
Procedures
- Preheat oven to 375 degrees F.
- Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes.
- Let cool for a bit, so it doesn't start melting the other ingredients.
- In a large mixing bowl, add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and chorizo.
- Add 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.
Recipe from Sunny Anderson, host of Cooking for Real