Jalapeno Poppers

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6 to 7 large jalapenos, cut in half and cleaned

1 large shallot, chopped fine

3 to 4 cloves of garlic, minced

6 oz. ⅓ less fat cream cheese

4 oz. of Colby Jack, Monterey Jack or Blue Cheese

1 ½ oz. Cured Spanish Chorizo (I like the spicy one), cut into ¼ inch slices and quartered

Sea salt and Fresh ground black pepper

Olive oil

After cleaning the jalapenos (use gloves if necessary) of seeds and membranes, lay them aside while you make your filling.

Turn on grill or broiler to heat up while making the filling.

Heat a little olive oil up in a skillet over medium heat on the stove for sautéing the shallots and garlic until soft.

Place the chorizo in the hot pan and allow it to get hot. Drain on paper towels. This rendering removes a great deal of the fat and grease that is in the chorizo and brings out the flavors.

Place the cream cheese and cheese of your choice in a bowl. Add the cooked shallots and garlic to the cheeses. Season with sea salt and black pepper to taste. Mix well.

Using a spoon, pack each jalapeño half to level or a little mounded with the cheese filling.

Put three to four of the chorizo quarters on each jalapeño and push into the cheese.

If using the oven, place the jalapenos on a baking sheet and place in the middle of the oven, do not place at the top close to the burner, you want the peppers to cook as the cheese is warming up and melting. When the cheese is browning on top it is time to remove the peppers from the oven.

For the grill, I place the poppers directly on the grate. This will only work for large enough jalapenos though, if you had to get smaller ones, use an old baking sheet and place it on the grill. The jalapeño poppers are done when the bottom of the peppers is blackening and the cheese filling is melting. If you want to brown the top of the cheese, you will have to use the broiler or a small propane torch used for cooking.

Yield: 12 to 14 jalapeño popper halves

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