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
- 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.
- 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.
- 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.
Notes
Make ahead and refrigerate or freeze for your offshore cruise.