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Chorizo Stuffed Jalapenos Print Email


12 medium jalapeño chiles
¼ pound chorizo, cooked and drained of excess fat
8 ounces cream cheese, room temperature
2 ounces goat cheese, room temperature
1 tablespoon chopped cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
¼ teaspoon cayenne
1 teaspoon lime zest
Salt, to taste

Preheat the broiler and line a baking sheet with foil.

Take each jalapeño and cut in half, lengthwise. With a knife or small spoon scoop out the seeds and white pith and discard.

Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest. Adjust seasonings and add salt to taste.

Fill each of the jalapeño halves with about 2 teaspoons of the cheese filling. Place stuffed jalapeños on the sheet and place under the broiler for 8 to 10 minutes or until brown and bubbling.

From The Homesick Texan Cookbook by Lisa Fain. serves 4, active time 20 minutes, total time 20 minutes
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