This perfect party pleaser elevates the traditional popper with sweet Chorizo and a zesty twist is sure to be a favorite for any fiesta.
Ingredients:
-
For Filling:
-
2
tablespoons
extra virgin olive oil
-
1
pound
chorizo, make sure you select a meaty chorizo such as longaniza
-
1
cup
chopped sweet onions
-
2
tablespoons
kosher salt
-
1/4
teaspoon
fresh ground pepper
-
2
teaspoons
minced garlic
-
1/2
cup
Sauza® Tequila Silver
-
6
ounces
goat cheese
-
12
large
jalapeño peppers
-
1/2
cup
extra virgin olive oil, divided
-
1
cup
shredded Oaxaca cheese
-
1
cup
Panko breadcrumbs
-
1
tablespoon
kosher salt
- 7 ounces
Serves 12
Directions:
-
Heat oven to 375°F.
-
Place large sauté pan over medium heat. Add 2 tablespoons extra virgin olive oil. Add chorizo, onions, 2 teaspoons salt and ¼ teaspoon pepper to pan. Cook 10 minutes or until brown and onion soften, breaking up chorizo with spatula.
-
Add garlic and tequila to pan. Simmer over medium heat 20 minutes. Remove from heat and allow to cool 10 minutes. Stir in goat cheese until combined and set aside.
-
Cut off top 1/3 of each pepper lengthwise leaving stem intact. Scoop out seeds. Line baking sheet with aluminum foil and drizzle with olive oil to keep peppers from sticking.
-
Stuff each pepper with chorizo filling and place on baking sheet.
-
Top each filled pepper with 2 teaspoons shredded cheese and 2 teaspoons breadcrumbs. Drizzle top of each pepper with extra virgin olive oil and place in oven 20 minutes until golden crust has formed.
-
Remove from oven. Sprinkle peppers with pinch of kosher salt while peppers are still hot. Allow peppers to cool 5 minutes. Place peppers on serving platter, drizzle each pepper with HERDEZ® Salsa Verde and enjoy!
