Chorizo and Pepper Jack Cheese (this time cooked on an open fire pit)

 

I posted this recipe last weekend when I had cooked some of these little beauties on the grill.  A friend cooked some pork (!!!) over his open fire pit a few days ago and I decided I'd try them again cooked this way.  Oh wow...the smokiness made a huge difference in the taste.  These were wonderful.

Here's the recipe:

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 them in the pepper holder and place on the grate over your charcoal grill or fire pit.  Cover and let cook for about 10 minutes depending on how hot your fire/coals are.

 Enjoy!  (Depending on the heat of your peppers, you may want to serve a little sour cream alongside!)