2 links Mexican chorizo

1 ½ cups shredded Monterey jack

1 ½ cups shredded sharp cheddar

½ cup minced cilantro

36 medium jalapenos and/or large Fresno chiles, stemmed and seeded

 

Heat the grill to medium-low. Add the chorizo and cook, covered, without disturbing for 8 to 9 minutes, or until it releases from the grate and is crusty and brown. Using tongs, turn the chorizo and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the chorizo to a plate and let cool to room temperature.

 

Dice the chorizo when it is cool. Mix together the chorizo, jack, cheddar, and cilantro in a large bowl. Divide the stuffing among the chiles, lightly packing it in. As you work, place the stuffed chiles into the rack. Grill, covered, over medium-low heat for 30 to 35 minutes, or until the chiles are tender. Transfer the rack to a serving platter and serve immediately.

 

Serves 8 to 10 as an appetizer or 4 to 6 as a main course with Mexican Rice on the side. Not as spicy as you might think. The heat level of jalapenos varies, but seeding, cooking, and smothering them with cheese tones down their heat. Wear gloves when handling chiles. Skewer any small chiles with a toothpick across the top to keep them from slipping through the rack as they soften. If you don’t have a grill, place the rack of chiles onto a baking tray and cook in a 400˚F oven. Jalapeno poppers are especially popular in Texas. They are frequently breaded and deep-fried.