Jalapeno poppers

By t1bishop

great presentation. not too hot if cooked thoroughly. need williams sonoma pepper grill cooker.

Ingredients

• 1 tbs olive oil
• 1 yellow onion, finely diced
• Salt, to taste
• 1 lb. (500g) fresh chorizo or turkey or chicken sausage, casings removed,
• 18 large jalapeno peppers
• 4 oz. (125g) Monterey jack cheese, grated

Preparation

Step 1

In a fry pan over medium-high heat, warm the olive oil. Add the onion,
season with salt, and cook until the onion is soft and translucent, 6 to
8 minutes. Add the chorizo and cook, crumbling with the back of a
wooden spoon, until the meat is cooked through, 5 to 7 minutes.

Transfer the chorizo mixture to a paper towel-lined plate and let cool to
I room temperature.

Prepare a grill for indirect grilling over medium-high heat.

Cut 1/4 inch (6mm) off the top of each jalapeno pepper. Using a thin knife,
hollow out the centers of the peppers, removing the seeds and ribs; I do not cut through the flesh.

Transfer the chorizo mixture to a small bowl, add the cheese and stir to
combine. Using your fingers, stuff the center of each pepper with 1 to
I 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper.
Place the filled peppers upright in the Jalapeno Pepper Roaster. (Any
I leftover filling can be used for nachos or scrambled eggs.)
Place the pepper roaster on the grill over indirect heat, cover the grill
and roast until the peppers are tender, 20 to 30 minutes. To test for
doneness, insert a paring knife into the side of a pepper; if it pierces
easily, the peppers are done. Interior peppers will be more crisp than
those along the outside of the roaster.
Transferthe pepper roaster to a platter and serve the jalapeno poppers
immediately.

Makes 18 jalapeno poppers.