Chorizo and Cheddar Stuffed Jalapeño

First, prep the Jalapeño Peppers (5 cups) . 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.

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.

Drain the excess oil and fat and add sausage to a large bowl with the Cream Cheese (1 cup) , Low-Sodium Soy Sauce (1 Tbsp) , Worcestershire Sauce (1 Tbsp) , Shredded Cheddar Cheese (4 Tbsp) , Dry Mustard (1/2 tsp) , and Simply Organic Garlic Powder (1/2 tsp) . Taste and adjust seasoning if necessary.