While it’s true that Oscar night 2011 is less than a week away, a lot of us are still putting our menus together and deciding what we’re going to serve. However, if you’re simply planning a casual get-together with a bunch of good friends and family members, then it’s important not to underestimate just how far a little finger food can really go! Finger food is fun, convenient, often simple to make, and easy for a room full of happy folks to enjoy while they chat and mingle at an Oscar party or anywhere else.
Here in the Monterey Bay area, we really love our Mexican food and big, bold, spicy flavors, so you’ll be hard pressed to find anyone who doesn’t go wild over stuffed jalapeno peppers. This particular recipe is jazzed up even further with spicy chorizo and bacon for a unique touch that will get everyone talking. If you’re local or lucky enough to live somewhere else temperate where you can grill all year round, you might even want to consider throwing these on the barbecue alongside some other treats for even more incredible flavor.
- 24 jalapenos (fresh)
- 1 lb of your favorite Mexican chorizo
- 24 slices of bacon
- 1/4 cup of chopped scallions
- 8 oz shredded Monterey jack cheese
- 8 oz of cream cheese
– Start by pan sauteeing your chorizo without the casings until fully cooked. Drain off any excess grease and set aside.
– Also prepare your cheese mixture by combining the cream cheese, chopped scallions and Monterey jack. Set that aside as well.
– Cut a slit in one side of each of the jalapenos from top to tip. Gentle squeeze open each pepper and use a small spoon to scoop out all of the seeds and membrane. If you want to retain extra heat, you can leave the membrane in partially. It’s up to you.
– Use a spoon (or your fingers if it’s easier) to fill each pepper half full with your cheese and scallion mixture. Then fill the rest of the way up with your chorizo.
– Wrap each pepper with a slice of bacon and secure with a toothpick.
– If you’re grilling your peppers, prepare for approximately 8-10 minutes of cooking time. Rotate each pepper once every 2 minutes and be sure to beware of flare-ups because of your bacon fat. If you’re baking instead, pre-heat oven to 350 and bake for 10-15 minutes.
These simply couldn’t be easier to make and they go wonderfully as an appetizer for a Mexican menu that includes enchiladas, tacos, carnitas, or any of your other favorite dishes. They also make the perfect accompaniment for margaritas, so be sure to serve these alongside a generous pitcherful.
Stuffed jalapenos also reheat extremely well. Simple pop them in your toaster oven or even your microwave until heated through and enjoy them all over again for lunch the next day. That’s if you have leftovers at all, that is.