Football Food: Elk Chorizo Stuffed Jalapenos
To help you prep for the Super Bowl this Sunday, we’re featuring a week’s worth of football food on the...
To help you prep for the Super Bowl this Sunday, we’re featuring a week’s worth of football food on the Wild Chef.
Simple and delicious, jalapenos stuffed with cream cheese and wrapped in bacon have become a Super Bowl staple. But I wanted to take these tasty treats for a walk on the wild side, and what better way than with the last of my elk chorizo. The spicy Mexican sausage would be a great complement to the fiery bite of the jalapeno.
I typically just slice a jalapeno lengthwise, seed it and then fill the little boat-like pepper halves, but my old friends at Cabela’s hooked me up with one of these King Kooker Ultimate Jalapeno Racks just in time for the big weekend. These two-piece trays work great for roasting jalapenos whole, plus they come with handy coring tool.
The problem is stuffing a standing jalapeno could be a little more challenging if you didn’t know this secret little trick. Remembering my grandma’s days as a cake decorator, I made a variation of an icing bag out of a zip-top baggie, filling it with stuffing mix and then snipping off one corner. It’s a great, no-mess way of filling peppers, mushroom caps, or even making deviled eggs.
You can roast these in the oven, but they’re even better when cooked over the coals or even smoked. Before serving, make sure to reserve one or three for the cook, because these tend to disappear quickly.
Elk Chorizo Jalapenos
1 lb. elk chorizo (If you don’t have chorizo, season venison burger with cumin, coriander,
oregano, salt and red and black pepper before browning.)
2 cups Spanish rice
16 oz. cream cheese, softened
½ cup sour cream
Preheat oven (350 degrees), smoker (200 degrees), or grill.
Wash, stem and core two dozen fresh jalapenos.
Prepare Spanish rice. (I used Uncle Ben’s in the handy microwave pouch.)
Brown elk chorizo in skillet and drain on paper towels. Let cool slightly.
Whip cream cheese and sour cream together and beat until soft. Add chorizo and Spanish rice and mix thoroughly.
Transfer chorizo mix into a zip-top baggie, remove excess air and seal. Snip off one corner of the baggie and use this to squeeze chorizo mix into the standing jalapenos.
Roast 15-20 minutes.