[CH] Tom's Homemade Chorizo Poppers

tgreaves@primeco.com
Wed, 3 Feb 1999 15:37:50 -0600 

Thomas Greaves@PCS PRIMECO
02/03/99 03:37 PM


Here's a popper you just got to try.  I kept a great sweat all through the
Super Bowl with these.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tom's Homemade Chorizo Poppers
 Categories: Peppers, Appetizers
      Yield: 1 Recipe

MMMMM--------------------------CHORIZO-------------------------------
      1 lb Turkey sausage
      1 ts Coriander seed
           Salt
      1 tb Paprika
      1 tb Garlic; finely chopped
    1/4 ts Black pepper; freshly ground
    1/4 ts Dried habanero pepper; or
           -3/4 ts Cayenne
    1/4 ts Cumin
      1 ts Oregano
    1/8 ts Ground cloves
      1 tb Red wine vinegar

MMMMM--------------------------POPPERS-------------------------------
      1 cn 26 oz pickled whole
           -jalapenos
      8 oz Fat free cream cheese
      3 tb Low-fat Mayonnaise

  Chorizo:
  Put sausage in mixing bowl. Heat coriander seeds in small
  skillet until lightly toasted. Grind them in a mortar or spice mill.
  Add all ingredients to meat. Blend well with hands.

  To test seasoning, flatten a small bit of mixture and fry until cooked
  through. Taste and adjust seasoning if necessary.

  NOTES : This is excellent mixed with scrambled eggs.


  Poppers:
  Bring the cream cheese to room temperature.

  Fry and drain the chorizo.  Take extra effort to crumble the sausage
  as much as possible while cooking.

  Slice the jalapenos in half lengthways being careful to cut through
  the stem so that each half retains part of the stem to use as a
  handle later. Remove the seeds (I use a tomato seeder for this).

  Mix the chorizo, cream cheese and mayo.  Stuff one jalapeno with as
  much filling as you can get in it. Eat this popper and reflect on the
  heat. Note, if using smoked habanero flakes, the heat is a little
  delayed, so give it a few seconds. If not enough heat, add some more
  pepper flakes or cayenne.

  When satisfied with the heat, stuff the remaining poppers and arrange
  on serving plate. Cover with plastic wrap and refrigerate a few hours
  or overnight.

  Great stuff.

  An original recipe from Tom Greaves.  The store bought chorizo is
  usually too high in fat and doesn't retain the texture as this
  homemade recipe. The chorizo recipe ideas came from a blend of
  several recipes and the popper content I remembered from some TV show.

MMMMM