All Things Jalapeños Part II

Following up on yesterday's post, here is the second recipe I recently discovered using jalapeños as a substitute for potato skins. To some this may seem too involved, but do not be deterred as a young college chef...as with many recipes, the steps are easy, but there may be several of them!

Try 'em out this weekend! So many things to do with jalapeños!

B. Stuffed Jalapeno Skins

Equipment:
Baking Sheet with rim
Mixing Bowl
Non-stick skillet
Latex or rubber gloves to deal with jalapeños if you are sensitive

Ingredients:
Jalapeños, as many as you can stuff
1 stick of chorizo
1 lb of ground sirloin or chuck
1 tsp salt 
1/2 tsp pepper
3 cloves garlic, minced
1/2 red pepper
1/2 yellow pepper
1 small onion
1 cup plus more Chihuahua Cheese, grated

Extras:
Sour cream
Salsa

Instructions:
1. Wash your hands before and after breaking up the meats.
2. Preheat oven to 400F degrees.
3. Brown the meats and garlic in a non-stick skillet. Add salt and pepper to taste.

4. Drain the meat, but do not clean the skillet. 

5. Add your onions and peppers (if you are out of these items, SKIP THIS STEP).

6. Once onions / peppers are softened and slightly golden, combine with meat and set aside. 

7. Add cheese to cooled meat mixture. 

8. Prepare your jalapeños by slicing them vertically and removing the seeds. If you are making a lot of these...WEAR GLOVES...DO NOT TOUCH YOUR EYES!
9. In a single layer, place jalapeño halves on baking sheet and drizzle with oil and salt.

10. Fill bottom with some cheese and firmly stuff them with a mound of meat mixture.

11. Sprinkle with more cheese.

12. Bake for 10-12 minutes.

Serve with dollops of sour cream and salsa.