Fire-Roasted Stuffed Jalapeños
- 18 Fresh Jalapeños – thin enough to fit cooking rack
- 1 Lb. Beef or Pork Chorizo – cooked & crumbled
- 2 Cups Shredded Chihuahua Cheese
- 1 Small Onion – diced
- 1 Bunch Fresh Cilantro – chopped
Fire up your Chicago Brick Oven to 500°F – use an infrared temperature gun to check temp when ready. Mix cheese, onion, cilantro and cooled chorizo in a medium sized bowl and set aside. Cut jalapeño ends off from the stem and scoop out seeds. (The CBO Jalapeño Rack comes with its own coring tool!) Stuff each jalapeño with mixture and set in rack.
Place rack in oven 6 inches from the front. Fire roast for 4 minutes and turn rack around. Cook for another 4 minutes. Remove from oven and cool for 2 minutes before serving.
Makes 18 Pieces