Jalapeno Poppers Williams Sonoma Food

JALAPENO POPPERS - WILLIAMS SONOMA

Steps:

• In fry pan over medium high heat, warm olive oil.
• Add onions, season with salt and cook until onion is soft and translucent, 6-8 minutes.
• Add chorizo and cook, crumbling with the back of a wooden spoon, until meat is cooked through, 5-7 minutes.
• Transfer chorizo mixture to a paper towel-lined plate and let cool to room temperature.
• Prepare a grill for indirect grilling over medium high heat.
• Cut 1/4 inch of top of each jalapeno pepper.
• 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).
• Transfer chorizo mixture to small bowl, add cheese and stir to combine.
• Using fingers stuff the center of each pepper with 1-2 tablespoons of chorizo mixture, pressing it down to fill the entire pepper.
• Place filled peppers upright in the pepper roaster. (any lefover filling can be used for nachos or scrambled eggs).
• Place pepper roaster on grill over indirect heat, cover grill and roast until peppers are tender, 20-30 minutes.
• 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.
• Transfer roaster to a platter and serve poppers immediately.

JALAPENO POPPERS

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.