Jalapeño Pirate Poppers

 

These knock-your-socks-off poppers came by way of fellow food lover, Alex. With roots in Ecuador and a family legacy of great cooking, she brought these stuffed jalapeños to a party in Baltimore a few weeks ago. I’ve had Jalapeño Poppers before but none with a kick like these! The secret? Well, it wasn’t the jalapeño that lit your mouth on fire…

Jalapeño Pirate Poppers

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Cooking spray
10 large fresh Jalapeño peppers, cut in half and seeded. Keep stems intact.
3+ Habanero peppers, minced. (the whole peppers and seeds)
3 Chorizo sausages, just under 1 lb
6 cups shredded Mexican melting cheese (or Monterey Jack)

Take the casing off the chorizo, crumble up the meat and fry over medium heat. Once throughly cooked, drain off the grease into something you can seal and toss, then set aside the cooked Chorizo to cool.

Slice the jalapeños in half lengthwise and remove the seeds and veins. If you bought the cheese in a block, shred the cheese.

Very carefully, mince the Habaneros*, seeds and all. The seeds is where the heat is and we want these poppers smokin’! Wear gloves if you have them or just be careful not to touch the insides of the peppers. Mince three (two if you want them milder) and stir into the cheese. Add the cooled, cooked chorizo and blend well.

*Like all hot peppers, sometimes they seem hotter or milder than usual. From what I understand the heat has to do with the dryness of the soil the plant grew in. The drier the soil, the hotter the pepper. Today I used 2 deep red habaneros, not the orange scotch bonnets I typically use. Wished I could have gotten ahold of the scotch bonnet as these were just not quite as hot as Alex’s. 

Heat your galley oven to over 350º. Spray a baking sheet with cooking spray or place non-stick aluminum foil on a baking sheet. Using a spoon, and careful not to touch the filling, stuff the pepper halves with the cheese mixture. Pack it down nice and tight.

Pop the poppers in your preheated oven and bake until bubbly, about 15 minutes. If you have a broiler element, light that and broil for about 3-4 minutes longer, until just browned on top.

Let them cool down before serving as they are not only “spicy hot” but thermodynamically hot. These Pirate Poppers are easy-to-share cockpit food, but make sure everyone has their beverage of choice as they they will soon be putting out the fire!

Jalapeño Pirate Poppers

A killer recipe from a fiery Ecuadoran! These are sure to be the life of the party!

Ingredients
  • 10-12 Large Jalapeño peppers
  • 2-4 Habanero peppers
  • 3 Chorizo sausages, or just under 1 lb.
  • 6 cups Mexican melting cheese or Monterey Jack, shredded
Instructions
  1. Take the casing off the chorizo, crumble up the meat and fry over medium heat. Once throughly cooked, drain off the grease into something you can seal and toss, then set aside the cooked Chorizo to cool.

  2. Slice the jalapeños in half lengthwise and remove the seeds and veins. If you bought the cheese in a block, shred the cheese.

  3. Very carefully, mince the Habaneros*, seeds and all. The seeds is where the heat is and we want these poppers smokin'! Wear gloves if you have them or just be careful not to touch the insides of the peppers. Mince three (two if you want them milder) and stir into the cheese. Add the cooled, cooked chorizo and blend well.

  4. Heat your oven to over 350º. Spray a baking sheet with cooking spray or place non-stick aluminum foil on a baking sheet. Using a spoon, and careful not to touch the filling, stuff the pepper halves with the cheese mixture. Pack it down nice and tight.

  5. Pop the poppers in your preheated oven and bake until bubbly, about 15 minutes. If you have a broiler element, light that and broil for about 3-4 minutes longer, until just browned on top.

  6. Let them cool down before serving as they are not only "spicy hot" but thermodynamically hot.

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