Easy to Grill Spicy Stuffed Jalapeño Breakfast Poppers | Cabot Cheese Recipe
Who says Jalapeño poppers are for appetizers and BBQ feasts?
I say fire up the grill and have them for breakfast, with a couple of eggs and toast. Garden fresh ingredients, Chorizo, “Seriously Sharp” Chabot cheese, red bell peppers, onions and a few spices round out one of the best breakfast I have had in a long time.
Of course you don't have to use Chorizo, if you are averse to spicy, change it out to a mild sausage or bacon bits and you'll still be in breakfast heaven, but I highly recommend you try my recipe spicy first.
The flexibility of this recipe is it's ability to be grilled in a skillet or on the Island Grillstone as I did. Grilling brings out the best in all things and these Spicy Stuffed Jalapeno Breakfast Popper are no exception! Roasted red bell peppers, sautéed onion mixed with spicy Chorizo, balanced perfectly with “Seriously Sharp” Chabot cheese and fresh cilantro and roasted in Jalapeño half shells … Wow!
Ingredients
6 – 8 large Jalapeño peppers, sliced in half lengthwise and seeded
1 large red bell pepper
1/2 large onion, small diced
6 oz Chorizo
6 oz “Seriously Sharp” Cabot cheddar cheese, shredded
1/4 tsp cumin
1/4 chili powder
1/8 tsp salt
1 bunch cilantro, chopped
Preparation
Pre-heat your gill to 350• F
Slice red bell pepper to lay flat, remove seeds and place face down on cooking surface to blacken and cook.
When bell pepper is soft and the skin has blackened, remove and place in bag to easily remove skin when cooled.
Remove blackened skin, dice and set aside.
Squeeze Chorizo from tube and add diced onions.
Grill until Chorizo is starting to brown and the onions and soft.
Mix together Chorizo, onions, red bell peppers, cheese, cilantro, cumin, chili powder, and salt.
Generously stuff Jalapeño halves with mixture, place on grill to cook.
Grill until Jalapeños are soft, approximately 15 minutes.
Serve with a couple of eggs cooked your way and enjoy!
- 6 – 8 large Jalapeño peppers, sliced in half lengthwise and seeded
- 1 large red bell pepper
- ½ large onion, small diced
- 6 oz Chorizo
- 6 oz “Seriously Sharp” Cabot cheddar cheese, shredded
- ¼ tsp cumin
- ¼ chili powder
- ⅛ tsp salt
- 1 bunch cilantro, chopped
- Pre-heat your gill to 350• F
- Slice red bell pepper to lay flat, remove seeds and place face down on cooking surface to blacken and cook.
- When bell pepper is soft and the skin has blackened, remove and place in bag to easily remove skin when cooled.
- Remove blackened skin, dice and set aside.
- Squeeze Chorizo from tube and add diced onions.
- Grill until Chorizo is starting to brown and the onions and soft.
- Mix together Chorizo, onions, red bell peppers, cheese, cilantro, cumin, chili powder, and salt.
- Generously stuff Jalapeño halves with mixture, place on grill to cook.
- Grill until Jalapeños are soft, approximately 15 minutes.
- Serve with a couple of eggs cooked your way and enjoy!
Full disclosure – Cabot Cheese Cooperative provided the cheese for this recipe in exchange for promotional consideration.
