Monday, July 12, 2010
adapted from Williams-Sonoma
18 jalapeno poppers
1 Tbsp olive oil
1 yellow onion, finely diced
1 lb pork sausage
8 oz. shredded monterey/colby cheese
In a fry pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the sausage and cook, crumbling with the back of a wooden spoon, until the meat is cooked through, 5 to 7 minutes. Transfer the sausage mixture to a paper towel-lined plate and let cool to room temperature.
Prepare a grill for indirect grilling over medium-high heat.
Using the jalapeno corer, cut 1/4 inch off the top of each jalapeño pepper. Hollow out the centers of the peppers, removing the seeds and ribs.
Transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. Using your fingers, stuff the center of each pepper with 1 to 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper. Place the filled peppers upright in a jalapeño pepper roaster. (Any leftover filling can be used for nachos or scrambled eggs.)
Place the pepper roaster on the grill over indirect heat, cover the grill and roast until the peppers are tender, 20 to 30 minutes. To test for doneness, insert a paring knife into the side of a pepper; if it pierces easily, the peppers are done. Interior peppers will be more crisp than those along the outside of the roaster.
Transfer the pepper roaster to a platter and serve the jalapeño poppers immediately. Makes 18 jalapeño poppers.