Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
First, prep the
Jalapeño Peppers (455 g)
. Slice them in half lengthwise, then remove the seeds and ribs using a spoon or paring knife. Rinse and pat dry, then line on a baking sheet that has been drizzled with
Olive Oil (as needed)
. Toss the peppers to coat in the oil and set aside until needed.
Step 3
Next, make the filling. Heat a saute pan with olive oil over medium-high heat. Squeeze the
Mexican Chorizo (3)
out of the casing and saute for 5 minutes, until cooked through. While cooking, break the sausage up with your cooking utensil to crumble.
Step 4
Drain the excess oil and fat and add sausage to a large bowl with the
Cream Cheese (225 g)
,
Low-Sodium Soy Sauce (15 mL)
,
Worcestershire Sauce (15 mL)
,
Shredded Cheddar Cheese (30 g)
,
Dry Mustard (1 g)
, and
McCormick® Garlic Powder (2 g)
. Taste and adjust seasoning if necessary.
Step 5
Stuff each pepper half with a spoonful of filling. Sprinkle with extra cheddar cheese if desired. Bake for 20 minutes, or until the pepper is tender.
Step 6
If needed, broil on high for a minute or two to brown the cheese.
