These delicious peppers bring so many good memories! I am from Monterrey, Mex. where Carne Asada is not
only a dish, but also a party. I think here, it would be like a 4th of July BBQ but In Monterrey, carne asada happens every weekend.
A friend of mine used to prepare these peppers every time we would get together for a carne asada.
There’s so much simplicity in this dish but also so much flavor! What really makes this dish is the cheese. It has to be a little milky and creamy, that the flavor stands on its own but also pairs perfect with the heat from the jalapeño
and spices from the chorizo. That cheese is California Milk Asadero cheese. Make sure you look for the Real California Milk seal if you want a quality product with Authentic Latin flavor.
What you need to make Cheese and Chorizo Stuffed Peppers
Jalapeño peppers
Olive oil
Real California Milk Queso Asadero
Corn tortillas
Fresh cilantro
Kosher salt
Tips and Tricks
If you feel intimidated by cleaning and seeding jalapeños make sure you use latex gloves while handling them or wash your hands immediately after. Avoid touching your face and eyes.
Most chorizos are very fatty and don’t need much oil at all. Start by adding just a little bit, enough to get the chorizo going. Once it starts to brown it will release all of its fat. Transfer onto a plate lined with a pepper towel to get rid of any excess.
Other than that, this is a super easy and forgiving recipe. The taste of it all is in already in the ingredients, just get the good chorizo and cheese and the rest will take care of itself.
How to serve Cheese and Chorizo Stuffed Jalapeños
You can serve these peppers with a side of charro beans and Mexican rice, and they are perfectly delicious. My favorite way to eat them is as a side dish for fajitas! Just prepare the peppers and place them on the grill. These will make any carne asada fabulous!
For more Authentic recipes visit https://www.realcaliforniamilk.com/hispanic-dairy
Ingredients
- 6-8 Jalapeño peppers
- Olive oil
- 5 oz Mexican chorizo
- 5 oz Queso Asadero, coarsely grated
- 6-8 corn tortillas
- Chopped fresh cilantro for garnish
- Kosher salt to taste
Instructions
- 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. Just until the peppers change to a pale green. Remove the saucepan 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.
Pero te falto un poquito de info en la receta. Despues que ya tengo el chorizo Los relleno y Los llevo al horno? X Cuanto tiempo?
Hi, Gaby. There was a problem with my website and the recipe wasn’t showing at the end of the post. The issue has been fixed. I hope you give this recipe a try!
These came out amazingly. I made 20 tacos and they were devoured.
Thank you! Happy to hear you enjoyed them
Like others, I was wondering about the quantities, etc. used because these sound amazing. If found the recipe here:
https://www.realcaliforniamilk.com/en/recipe/cheese-and-chorizo-stuffed-jalapenos
Hi, Dave! This is a recipe I created for California Milk, that is why I included the link to their website. However, the full recipe should also be shown at the end of the post. I didn’t realize the recipe wasn’t showing on my end. Thanks for pointing that out. I’ll get it fixed shortly.