Best Jalapeno Poppers Williams Sonoma Recipes

Jalapeno Poppers - Williams Sonoma image

Provided by Bonnie G 2

Time 1h

Yield 18 peppers, 18 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 yellow onion, finely diced
salt
1 lb chorizo sausage, casing removed
18 jalapeno peppers, large
4 ounces monterey jack cheese, grated

Steps:

In fry pan over medium high heat, warm olive oil.
Add onions, season with salt and cook until onion is soft and translucent, 6-8 minutes.
Add chorizo and cook, crumbling with the back of a wooden spoon, until meat is cooked through, 5-7 minutes.
Transfer chorizo mixture to a paper towel-lined plate and let cool to room temperature.
Prepare a grill for indirect grilling over medium high heat.
Cut 1/4 inch of top of each jalapeno pepper.
Using a thin knife, hollow out centers of peppers, removing seeds and ribs; do not cut through the flesh (I got a special tool from WS to make this easier).
Transfer chorizo mixture to small bowl, add cheese and stir to combine.
Using fingers stuff the center of each pepper with 1-2 tablespoons of chorizo mixture, pressing it down to fill the entire pepper.
Place filled peppers upright in the pepper roaster. (any lefover filling can be used for nachos or scrambled eggs).
Place pepper roaster on grill over indirect heat, cover grill and roast until peppers are tender, 20-30 minutes.
To test for doneness, insert a paring knife into the side of pepper; it it pierces easily the peppers are done. Interios peppers will be more crisp than those alonge the outside of roaster.
Transfer roaster to a platter and serve poppers immediately.

Nutrition Facts : Calories 153, Fat 12.5, SaturatedFat 5, Cholesterol 28.1, Sodium 347.4, Carbohydrate 2, Fiber 0.5, Sugar 0.8, Protein 8

Jalapeño Poppers image

Provided by Alexa Weibel

Time 1h

Yield 24 poppers

Number Of Ingredients 8

12 medium jalapeños (no longer than 3 inches each, about 2/3 pound total)
8 ounces cream cheese, softened
Scant 1/4 cup finely chopped cilantro
3 scallions, whites and greens parts, trimmed and very thinly sliced (about 1/4 cup)
1 garlic clove, finely chopped
1 lime, zested (about 1/2 teaspoon), optional
Kosher salt and black pepper
12 thin slices uncooked bacon (thick-cut bacon won't cook as evenly), halved crosswise

Steps:

Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.