Tebo’s Stuffed Jalapenos is a great appetizer that has been perfected by Ample Bites friend and fellow foodie, Henry “Tebo” Wells. Think about this simple, easy to prepare appetizer if that is your assigned dish for an upcoming holiday party. Ample Bites likes to make the filling a day ahead of time to allow the flavor to develop.
To some a recipe entitled stuffed jalapenos might be a turn-off because of fears that the jalapenos might be too spicy. That is not the case with this recipe. By removing the seeds and white veins the heat is virtually eliminated.
As Tebo notes on his original recipe, any leftover filling is a good dip or spread to use with celery or crackers.
Tebo’s Stuffed Jalapenos
(Adapted from recipe courtesy of Henry “Tebo” Wells)
4 oz. chorizo sausage
1/4 cup red pepper, finely chopped
2 garlic cloves, finely minced
8 oz. Onion and Chive Cream Cheese
1/3 cup sharp cheddar cheese, shredded
2 Tbsp dark beer (like Shiner Bock)
2 tsp Louisiana Hot Sauce or Sriracha
12 medium jalapeno peppers
Saute sausage, onion and garlic over medium heat for 2 – 3 minutes. Set aside.
Combine cream cheese, cheddar cheese, beer, hot sauce and a pinch of salt in the food processor and pulse until well-combined. Add sausage mixture and scrapings from the pan. Pulse again until smooth and well-combined. Set aside.
Preheat oven to 300F.
Cut tops off jalapenos and halve them lengthwise. Remove seeds and veins.
Stuff the jalapeno halves with the cheese and sausage filling. Place the Stuffed Jalapenos on a foil-lined rimmed baking sheet. Bake for about 15 minutes. Check after 10 minutes. Jalapenos should be tender but not limp.
Let the Stuffed Jalapenos sit for about 10 minutes before serving so they are warm but not hot.