recipe

Jalapeno Pepper Poppers with Chorizo and Jack Cheese

5.0

The Char-Broil(R) Grill+ Pepper Roaster is a great way to prepare a quick side dish or appetizer without skipping a beat while grilling other items. You can keep things simple and grill them by themselves, or you can stuff them to the brim like we did with these jalapeño peppers. This recipe fills them with cheese, chorizo and sautéed onions, but t...

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Ingredients

12
large jalapenos, stemmed and seeded
2
links Mexican chorizo, casings removed
8
oz. Monterrey jack cheese, shredded
1/2
large red onion, finely diced
4
oz. cream cheese, at room temperature
3
tablespoons sour cream
1
tablespoon hot sauce
1
teaspoon Worcestershire sauce
 
salt and pepper, to taste
 
wood chips

Directions

1

Preheat your grill over medium heat until the temperature reaches 375 degrees.

2

Meanwhile, carefully slice top off of the jalapenos. Use a thin knife to cut away at the seeds and core, carefully removing them from the peppers without poking through the skin. Place in the Pepper Roaster.

3

Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and allow to heat up. Add the red onion and sauté until translucent. Remove from skillet.

4

Brown chorizo in the same skillet, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the jack cheese, red onion, cream cheese, sour cream, hot sauce, Worcestershire sauce, salt and pepper, to taste.

5

Spoon or pipe into the hollowed out jalapenos. Place jalapenos within the the Pepper Roaster. Then, place the Pepper Roaster on the grill.

Hot Tip: To kick it up a notch, add wood chips to the Grill+ Deep Dish. Then, place the Pepper Roaster on the upper rim of the Dish to add great smoke flavor.
6

Grill for 20 minutes, until the cheese is melted and bubbly and the tops are starting to brown. Serve immediately.

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