Spice up your menu with these cheese and chorizo stuffed jalapeños:
in a steamy North Carolina kitchen at the tender age of 14. Between the mountains of cheese, the thick blankets of batter, and the inevitable pile of oil-soaked peppers that emerged from the deep fryer, it was an eye-opening introduction to the sometimes unfortunate excesses of the restaurant world.
Once cooked through, remove the meat and drain off all but a thin layer of fat. Add the mushrooms and onion to the pan and cook for about 3 minutes, until the onion is translucent and the mushrooms are lightly browned.In a mixing bowl, combine the chorizo mixture, cheese, cream cheese, and a good pinch of salt and pepper.Use a paring knife to cut and scrape out as much of the white membranes and seeds in each pepper as possible. Line up the stuffed peppers on a baking sheet.
This recipe came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also
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