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Jalapeno Poppers – Williams Sonoma

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Ingredients

Adjust Servings:
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

Nutritional information

153
Calories
112 g
Calories From Fat
12.5 g
Total Fat
5 g
Saturated Fat
28.1 mg
Cholesterol
347.4 mg
Sodium
2 g
Carbs
0.5 g
Dietary Fiber
0.8 g
Sugars
8 g
Protein
52g
Serving Size

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Jalapeno Poppers – Williams Sonoma

Features:
    Cuisine:

    Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try. I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor. Make sure you wear gloves when handling the raw jalapenos. The little effort involved with making this was so worth it. I'm sure you could also do these in a regular pan in the oven - but we loved that grill flavor. Be sure and get all those little seeds out or they can be really hot.

    • 80 min
    • Serves 18
    • Easy

    Ingredients

    Directions

    Share

    Jalapeno Poppers – Williams Sonoma, Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor Make sure you wear gloves when handling the raw jalapenos The little effort involved with making this was so worth it I’m sure you could also do these in a regular pan in the oven – but we loved that grill flavor Be sure and get all those little seeds out or they can be really hot


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    Steps

    1
    Done

    In Fry Pan Over Medium High Heat, Warm Olive Oil.

    2
    Done

    Add Onions, Season With Salt and Cook Until Onion Is Soft and Translucent, 6-8 Minutes.

    3
    Done

    Add Chorizo and Cook, Crumbling With the Back of a Wooden Spoon, Until Meat Is Cooked Through, 5-7 Minutes.

    4
    Done

    Transfer Chorizo Mixture to a Paper Towel-Lined Plate and Let Cool to Room Temperature.

    5
    Done

    Prepare a Grill For Indirect Grilling Over Medium High Heat.

    6
    Done

    Cut 1/4 Inch of Top of Each Jalapeno Pepper.

    7
    Done

    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
    Done

    Transfer Chorizo Mixture to Small Bowl, Add Cheese and Stir to Combine.

    9
    Done

    Using Fingers Stuff the Center of Each Pepper With 1-2 Tablespoons of Chorizo Mixture, Pressing It Down to Fill the Entire Pepper.

    10
    Done

    Place Filled Peppers Upright in the Pepper Roaster. (any Lefover Filling Can Be Used For Nachos or Scrambled Eggs).

    11
    Done

    Place Pepper Roaster on Grill Over Indirect Heat, Cover Grill and Roast Until Peppers Are Tender, 20-30 Minutes.

    12
    Done

    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
    Done

    Transfer Roaster to a Platter and Serve Poppers Immediately.

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    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

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