Photo by Karen Hermann
1 pound bulk chorizo sausage (or your preferred sausage)
1 teaspoon minced garlic
1½ cups shredded four-cheese blend
½ teaspoon ground cumin
½ teaspoon ground oregano
Pinch crushed red pepper
1 tablespoon chopped cilantro or parsley
½ teaspoon lime zest
Kosher salt (optional)
12 large jalapeno peppers, halved, seeds removed
Sour cream or yogurt (optional)
Preheat broiler. Position rack in middle of oven. Line a rimmed baking pan with foil.
In a medium skillet over medium heat, cook sausage until brown, breaking into small pieces. Add garlic, and cook an additional minute. Drain on a paper-towel-lined platter, and cool. In a medium bowl, mix together cooled sausage, cheese, cumin, oregano, crushed red pepper, cilantro and lime zest. Add salt, if desired, to taste.
Fill each jalapeno half with about 2 teaspoons of the sausage filling. Place stuffed jalapenos on prepared baking sheet, and place under the broiler for 8 minutes, or until peppers are browned and cheese is melted. Watch closely to prevent burning. Allow to cool slightly. Serve with sour cream or yogurt.
Handling spicy peppers and chilies – Wear vinyl or rubber gloves when handling spicy peppers and chilies. Avoid touching your eyes or sensitive areas of the skin after you have been working with the peppers. If you are handling extreme peppers, you may want to wear a double layer of gloves. Wash your hands thoroughly after you have finished, even if you’ve been wearing protective gloves.