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Stuffed Shishito and Jalapeno Peppers with Chorizo - A Perfect Game Day App


Fun fact: 1 in 10 shishito peppers are spicy hot. It's kind of fun because you never know which you’re going to get. Overall, they are a delicate tasty little pepper that can occasionally knock your socks off. We also used jalapenos because they have a fruitiness you just can’t get in other peppers, and they have more room for that decadent filling! 


You can go with jalapenos or shishito peppers, or a combination of both like we did here. Once you taste the savory chorizo, mushroom filling, plus the tangy goat cheese and melted pepper jack, you’ll be reaching for another. And another. And another.


Pair them with our 2019 Pinot Noir or 2022 Rosé Grand Klasse and try to save some for other guests!





Stuffed Shishito and Jalapeno Peppers with Chorizo


Recipe by Tanya Miller

Serves: 8-10

Recommended wine pairings: 2019 Pinot Noir and 2022 Rosé Grand Klasse Reserve



INGREDIENTS:


  • 1 lb chorizo (Johnsonville brand is pretty common - you want it ground like sausage or beef, not the hard chorizo or the very soft chorizo you find in tubes)

  • 8 oz pkg sliced mushrooms, finely diced

  • 1 tsp garlic salt

  • 3 cloves of garlic, grated or finely minced

  • 2-4 oz goat cheese, room temperature

  • ~ 20 jalapeno peppers

  • ~10 shishito peppers

  • 8-10 oz pepper jack or cheddar cheese, finely shredded - If desired, reserve about a ¼ c to top the jalapenos

  • 3-4 Tbsp whipped chive and onion cream cheese - feel free to add more if you want a creamier, more decadent filling

  • 1-2 Tbsp olive oil or butter

  • Salt, to taste if needed



DIRECTIONS:


  1. Heat stove burner to med-high heat. Let the pan heat for a couple of minutes, add chorizo. Crumble meat and cook until nicely browned and cooked thoroughly. While meat is cooking, finely chop mushrooms. When chorizo is done, remove from pan and put it in a med-large bowl. Set aside. Add oil or butter and mushrooms to the same pan. Cook until golden brown and a bit crispy around the edges. Add garlic salt and fresh garlic in the last minute or two so it doesn’t burn. Add mushroom and garlic mixture to chorizo. Let cool a bit.

  2. Wash and slice the peppers in half lengthwise. Using a small measuring spoon or paring knife, scrape the ribs and the seeds out and discard. 

  3. Slightly warm the goat cheese (we microwaved for 10 seconds) and place in a Ziploc or pastry bag. Push the cheese into the tip of the bag and cut just a bit of the tip off. Squeeze as much or as little of the goat cheese down the center of the jalapenos. (We chose to put it in the jalapenos only, keeping the shishitos lighter and simpler.) Place the peppers on a sheet pan.

  4. Once the meat mixture has cooled a bit, add the cream cheese and mix thoroughly. Then add the shredded cheese and mix gently until combined. 

  5. Stuff each pepper with the filling. You can really stuff the jalapenos because they are deeper. The shishitos can be tricky and we used our hands to sort of press the mixture into/onto the shishitos. Place shishitos on one baking sheet and jalapenos on another because their cook times may vary.

  6. Preheat your broiler, cook for a few minutes or until the topping gets a little brown and crispy. Do not leave these unattended! Every broiler is different so be careful. Once they are nice and golden brown (the shishitos will most likely cook quicker), take peppers out of the oven. Optional: We topped the jalapenos with extra cheese b/c we wanted the shishitos to be a lighter version and the jalapenos to be a decadent version. If adding more cheese, pop them back in the oven just until the cheese melts. Move to a serving dish and serve.

  7. Enjoy with a beautiful glass of wine and good company!






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