If you like food that has a little kick, you'll love these stuffed jalapeno. The chorizo crumb adds an extra dash of smokiness, and a little goes a long way. This dish is one of my favourites for parties, it can easily be tripled for a crowd and it’s sure to spice up any backyard barbecue.
- 6 jalapeno, halved lengthwise with stem attached, seeds removed
- 1 tbsp olive oil
- ½ Spanish chorizo, sliced
- handful of coriander leaves
- 1 garlic clove
- pinch of salt flakes
- ⅓ cup cream cheese
- whole-egg mayonnaise, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
One at a time, hold the jalapeno halves, skin-side down, over an open gas flame and cook for 1 or until charred. (Alternatively, cook under a grill.) Set aside until needed.
To make the chorizo crumbs, heat the olive oil in a small saucepan over medium heat. Add the chorizo and fry for 2 minutes each side or until dry and crispy. Drain on kitchen towel. Using a mortar and pestle, pound until crumbs form. (Alternatively, pulse in a food processor). Set some crumbs aside to garnish and leave the remaining crumbs in the mortar.
To make the stuffing, add the coriander, garlic and salt to the mortar and pound until smooth. Add the cream cheese and stir until combined.
Preheat the grill to medium-high. Fill the jalapeno halves with the stuffing, then cook under the grill for 2 minutes or until golden.
Drizzle with the mayonnaise, if using, and sprinkle with the reserved chorizo crumbs to serve.
Recipe from Cle-ann by Cle-ann Stampolidis, with photography by Hugh Adams.
View our interview with Cle-ann and find more recipes from her blog here.