Jalapeno Poppers - Williams Sonoma

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• salt
• 1 lb chorizo sausage, casing removed
• 18 jalapeno peppers, large
• 4 ounces monterey jack cheese, grated

Recipe

• 1 in fry pan over medium high heat, warm olive oil.
• 2 add onions, season with salt and cook until onion is soft and translucent, 6-8 minutes.
• 3 add chorizo and cook, crumbling with the back of a wooden spoon, until meat is cooked through, 5-7 minutes.
• 4 transfer chorizo mixture to a paper towel-lined plate and let cool to room temperature.
• 5 prepare a grill for indirect grilling over medium high heat.
• 6 cut 1/4 inch of top of each jalapeno pepper.
• 7 using a thin knife, hollow out centers of peppers, removing seeds and ribs; do not cut through the flesh (i got a special tool from ws to make this easier).
• 8 transfer chorizo mixture to small bowl, add cheese and stir to combine.
• 9 using fingers stuff the center of each pepper with 1-2 tablespoons of chorizo mixture, pressing it down to fill the entire pepper.
• 10 place filled peppers upright in the pepper roaster. (any lefover filling can be used for nachos or scrambled eggs).
• 11 place pepper roaster on grill over indirect heat, cover grill and roast until peppers are tender, 20-30 minutes.
• 12 to test for doneness, insert a paring knife into the side of pepper; it it pierces easily the peppers are done. interios peppers will be more crisp than those alonge the outside of roaster.
• 13 transfer roaster to a platter and serve poppers immediately.