OK, SWMBO got me a huge bag of sweet peppers. Nice of her, but WTF do I do with 40 or so sweet peppers?
Chorizo poppers:
40 small sweet peppers
1 cup flour
1 cup oil
3 cups milk
1 lb sharp cheddar
1 lb Monterrey Jack
4-5 oz of whatever other bits of cheese are in the drawer going begging
5 scallions, sliced thin, green and white parts
2 tbsp hab flakes
2 tsp jalapeno powder
8 cloves garlic, crushed
1 large onion diced small
4-5 links of good chicken chorizo (or pork)
Batter: 1 egg, 1 tsp of water, flour, oil for deep frying
Heat oil and flour over med heat for 10 minutes, mixing well into a light roux.
Add onions and garlic to the roux, stir.
Broil diced chorizo until it gets some color, add to roux.
add milk and mix thoroughly. Should thicken quite quickly.
Add scallions, cheeze (), salt, hab flakes and jap powder. Mix well.
When cheese is melted and mixed well, turn to low.
slit peppers to allow for filling.
Fill peppers and DIP THE WHOLE PEPPER INTO THE CHEESE SAUCE.
Place on a tray and freeze ASAP.
Chorizo poppers:
40 small sweet peppers
1 cup flour
1 cup oil
3 cups milk
1 lb sharp cheddar
1 lb Monterrey Jack
4-5 oz of whatever other bits of cheese are in the drawer going begging
5 scallions, sliced thin, green and white parts
2 tbsp hab flakes
2 tsp jalapeno powder
8 cloves garlic, crushed
1 large onion diced small
4-5 links of good chicken chorizo (or pork)
Batter: 1 egg, 1 tsp of water, flour, oil for deep frying
Heat oil and flour over med heat for 10 minutes, mixing well into a light roux.
Add onions and garlic to the roux, stir.
Broil diced chorizo until it gets some color, add to roux.
add milk and mix thoroughly. Should thicken quite quickly.
Add scallions, cheeze (), salt, hab flakes and jap powder. Mix well.
When cheese is melted and mixed well, turn to low.
slit peppers to allow for filling.
Fill peppers and DIP THE WHOLE PEPPER INTO THE CHEESE SAUCE.
Place on a tray and freeze ASAP.