It was a great evening to cook on the grill. Along with grilled chicken with mesquite BBQ sauce, I decided to mix up a chorizo filling to stuff some jalapeños. These were a great side dish and cooked over the indirect heat of the grill they are entirely different than the deep fried popper version.
1 T. olive oil
1 small yellow onion, diced
8 oz. chorizo (I used Johnsonville brand)
4 oz. shredded Pepper Jack cheese
12 medium sized jalapeños, seeds removed
In a medium skillet, over medium heat, add olive oil and onions. Allow onions to soften slightly, 2 - 3 minutes.
Add the chorizo and break it up with the back of a wooden spoon and let it cook with the onions, 8 - 10 minutes.
Drain well and add the shredded cheese.
Remove from heat and allow to come to room temperature.
I have a handy dandy pepper stuffer. I bought it at Academy Sports. Here's the link. It made fast work of stuffing the jalapeños.
Place the filled peppers upright in a jalapeño pepper roaster. (Any 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.
Transfer the pepper roaster to a platter and serve the jalapeño poppers immediately.