Stuffed Jalepeno "Poppers"

This is a hack from the "Eat This, Not That" book of tricks. 

Ingredients:

1 package of fresh chorizo, casing removed

2 cloves of garlic, minced

1 heaping cup of chopped mushrooms

1 cup diced onion (about 3/4 of an onion)

3 TBSP butter

1 cup of shredded Monterrey jack cheese, plus more for topping

12 jalepenos, halved lengthwise

6 oz of cream cheese, brought to room temperature

salt and pepper

1. Cook the chorizo with 1 TBSP of butter, breaking it up as it cooks.  

2. Use a slotted spoon to remove the chorizo into a large bowl. Keep all the chorizo dripping in the pan. 

3. To the same pan, another another 2 TBSP of butter, then the onions and garlic, salt and pepper. Saute about 5 minutes until starting to soften.  

4. Add the mushrooms and a little more salt and pepper. Cook for 3-4 minutes until both the mushrooms and onions are soft. Remove from the pan and place in the same bowl with the chorizo. 

5. While the meat mixture is cooling off, I lined my sheet tray with foil, sprayed with cooking spray and halved the jalepenos lengthwise and removed the seeds and ribs. 

6. To the meat mixture add the Monterrey jack and cream cheese.  Use a wooden spoon to mix well and incorporate all the cheese into the meat mixture. 

7. Carefully spoon the mixture into the peppers, spread out and press in a bit.  You should use all the mixture - or pretty darn close.  A few spoon-fulls leftover could be the chef's snack!

8. Top with remaining Monterrey jack cheese. 

9. Put in a preheated 400 degree oven for 15-18 minutes or until cheese is bubbly and peppers have softened. 

Serve with tortilla or corn chips and hot sauce.  Enjoy!  Instant Fav!