As the dog days of summer come to a close and fall is ushered in, a sense of delight and excitement has come over me. Hot, oppressive days have been replaced by cool, crisp mornings. Say what you will, but autumn is a magical time and seems to make my trousers feel kinda funny.
If you are like me, there is no better way to spend an afternoon than with friends and family watching football, drinking beer and munching on a few nibblets. The old game time standby amongst my family would have to be a big bowl of Rotel; however, from time to time, a seven layer dip or a vat of guacamole will tied us over. That said, what I am about to share with you may change the rules a bit.
If you have not tried any of the Schitbird sauces or seasoning blends, then shame on you. If you have, you know that I love me some “spicesty”. One of my favorite fiery culinary treats is the stuff jalapeno. As with most things I do, I like to go full throttle with my japs. With the help of a little Hell Bitch Cajun Seasoning, some Mexican chorizo and of course a little pork fat, these poppers will make your lips go “Ump, Bop, Bop”.
24 jalapeno peppers
¼ lb smoked gouda, grated
¼ lb Monterey jack, grated
½ lb. ground Mexican chorizo
¼ c red onion, chopped
½ c cream cheese, softened
3 T sour cream
1 t Hell Bitch Cajun Seasoning
24 slices bacon
Brown chorizo in skillet over medium-high heat. Drain and let cool. Once cooled, combine chorizo, cheese, red onion, egg, cream cheese, sour cream and Hell Bitch Cajun Seasoning. Make a slit down the middle of the pepper lengthwise and remove seeds. Stuff cheese mixture in middle of pepper, wrap with bacon and secure with a toothpick. Grill over medium heat for 15 to 20 minutes.
To make stuffing the peppers easier, place cheese mixture in a large plastic Ziploc bag, cut one end and use it like a piping bag.
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