|2 links||Mexican chorizo, casings removed|
|1/2 lb.||smoked gouda, shredded|
|1/4 cup||finely chopped red onions|
|1/2 cup||cream cheese|
|3 tbsp||sour cream|
|1 tbsp||hot sauce (recommended: Frank's Red Hot)|
|to taste||Salt and freshly ground black pepper|
|12 ea||large jalapeno peppers, stemmed, seeded and halved|
# Preheat oven to 375 degrees F.
# Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes.
# Let cool for a bit, so it doesn't start melting the other ingredients.
# In a large mixing bowl, add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and chorizo.
# Add salt and pepper, to taste.
# Press into jalapeno halves and assemble on a parchment lined baking sheet.
# Bake until golden and bubbly, about 20 minutes.
Recipe from Sunny Anderson, host of Cooking for Real