Here's a prefect, tasty tailgating treat. Another recipe in honor of Lisa Fain's cookbook, "The Homesick Texan" that was recently published. I found this recipe in the Dallas Morning News a week or two ago and couldn't wait to try it knowing it would be a hit with the family.
I used Jimmy Dean's spicy, pork sausage instead of chorizo, which worked well. We will definitely be making this again. Thank you Lisa...I can't wait to get your cookbook!
12 medium jalapenos
1/4 lb Mexican chorizo, cooked and drained of excess fat
8 oz cream cheese, room temperature
2 oz goat cheese, room temperature
1 TBSP chopped cilantro
1 tsp dried oregano
1 tsp ground cumin
2 cloves garlic, minced
1/4 tsp cayenne
1 tsp lime zest (green part only)
Salt to taste
Preheat broiler and line a baking sheet with foil. Set aside.
Cut each jalapeño in half lengthwise. (You may want to wear rubber gloves while working with jalapeños.) With a knife or spoon, scoop out the seeds and white pith and discard. Set jalapeño halves aside.
Mix together remaining ingredients. Adjust seasonings to taste.
Fill each jalapeño half with about 2 teaspoons of cheese filling. Place stuffed jalapeños on the prepared baking sheet and place under the broiler for 8 to 10 minutes, or until brown and bubbling.