All of those years living in Manhattan haven't taken the Texas out of Lisa Fain. For her new cookbook, The Homesick Texan Cookbook, she's taken the classic recipes that she grew up with and tweaked them ever so slightly to reflect her more cosmopolitan digs.
Take these Chorizo Stuffed Jalapeños. They're clearly a take on those beloved cheese-stuffed, breaded and fried poppers, but instead of going for cheddar or plain old cream cheese, Fain fills hers with a grown up mix of kicked up goat cheese mixed with spicy crumbles of chorizo.
Baked under the broiler until the cheese is all gooey and the peppers hot and sizzly, these guys have the same spicy, ooziness that makes jalapeño poppers so amazing while some how having an air of class and even more Texas flavor.
As always with our Cook the Book feature, we have five (5) copies of The Homesick Texan Cookbook to give away this week.
- Active time: 20 minutes
- Total time:20 minutes
- 12 medium jalapeño chiles
- ¼ pound chorizo, cooked and drained of excess fat
- 8 ounces cream cheese, room temperature
- 2 ounces goat cheese, room temperature
- 1 tablespoon chopped cilantro
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- ¼ teaspoon cayenne
- 1 teaspoon lime zest
- Salt, to taste
Preheat the broiler and line a baking sheet with foil.
Take each jalapeño and cut in half, lengthwise. With a knife or small spoon scoop out the seeds and white pith and discard.
Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest. Adjust seasonings and add salt to taste.
Fill each of the jalapeño halves with about 2 teaspoons of the cheese filling. Place stuffed jalapeños on the sheet and place under the broiler for 8 to 10 minutes or until brown and bubbling.