Good Lifestyle

Matt's first cooking work had stuffed itJalapeños In a torrid cuisine of North Carolina at the 14 year old age. Between the cheese mountains, the thick blankets of the dough and the inevitable stack of peppers soaked with oil that emerged from the deep fryer, it was an introduction to open eyes to the sometimes unfortunate excess of the world of the restaurant. These specific excesses are always exhibited in most of the family-style restaurants and sports bars, but we have found a way to exploit the heat of Jalapeños and the cheese rack without stuck with a day of calories. In this healthy plush Jalapeños recipe, we come back in quantity and add quality ingredients that pack a tasty punch and harness the heat of the Jalapeños, rather than cut into unnecessary greases and calories.

Nutrition:250 calories, 19 g of grease (9 g saturated), 620 mg of sodium

Serve 4

You will need

4 oz Fresh Mexican style chorizo, envelopes removed
1 mug created or mushions of buttons, diced
1/2 onion, minced
1/2 cup Jack Monterey cheese shredded
1/2 cup of whipped cream cheese
Black salt and pepper
12 Peppers Jalapeño

How to do it

1. Preheat the oven to 400 ° F.
2. Cook the chorizo ​​in a pan with medium heat, using a wooden spoon to break all the tufts of shape.
3. Once cooked through, remove the meat and Dragez all except a thin layer of grease. Add mushrooms and onion in the pan and cook for about 3 minutes until the onion is translucent and mushrooms are slightly golden.
4. Stir in the chorizo.
5. In a mixing bowl, combine the mixture of chorizo, cheese, cream cheese and good pinch of salt and pepper.
6. Halve the Jalapeños vertically.
7. Use a paring knife to cut and scratch as much as possible the white membranes and seeds of each pepper. (This is where the true heat of pepper comes; Make sure to wash your hands carefully.)
8. Trucks Each pepper half with a spoonful of the cheese-chorizo ​​mixture.
9. Align plush peppers onto a pastry plate. Cook for about 15 minutes until the peppers soften and brown cheese and bubbles.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!