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Cheese and Chorizo Stuffed Jalapeños



– 6-8 Jalapeño peppers – Olive oil – 5 oz. Mexican chorizo – 5 oz. Real California Queso Asadero, Oaxaca or Quesadilla cheese, coarsely grated – 6-8 corn tortillas – Chopped fresh cilantro for garnish – Kosher salt to taste :Cheese, Jalapeño, Tortillas, Chorizo, Peppers, Hispanic Dairy
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In a medium saucepan, add water until half full. Add the jalapeño peppers and bring it to a boil. Once the water is boiling, turn the heat down and simmer for five minutes or until the peppers change to a pale green. Remove the sauce pan from the heat and let the peppers cool in the water.

While the peppers are cooling, cook the chorizo. In a skillet add about 1 teaspoon of oil (most chorizos are very fatty and don’t need much oil) and bring it to a medium heat. Add the chorizo and break it up with a wooden spoon. Cook, stirring often until brown.

Cut a small slit in the middle of the pepper to make a pocket, leaving about ¼ of an inch from the stem and tip of the pepper. Use a small spoon to remove the seeds and veins.

Fill the peppers with shredded asadero cheese and top with some of the chorizo. Place the peppers on a baking sheet and place them under the broiler just long enough to melt the cheese, about 2-5 minutes.

Serve the peppers over warm tortillas, garnish with chopped cilantro and sprinkle with kosher salt.

NOTE: Wash your hands with soap and water immediately after handling the peppers. The oil from the peppers could irritate your skin if not handled properly. Using latex gloves is highly recommended.

Recipe and photo created by Marisol Chancellor (@marisolcooks) for Real California Milk