Market Jalapeno Peppers


4 Tbsp Olive Oil
Texas Olive Ranch

1 Pound Chorizo Sausage
Prairie Dell Meat Co.

1 Cup Chopped Onion
Produce Row

Salt and Pepper
1/4 Tsp Minced Garlic

6 Oz. Goat Cheese
Ragels Ziegenhoff

12 Large Jalapeno Peppers
Produce Row

1 Cup Shredded Cheese
Brazos Valley Cheese

1 Cup Breadcrumbs

7 Oz. Salsa Verde Tomatillo White Chocolate Sauce
Brenham Kitchen



Heat oven to 375 degrees.

Sauté chorizo and onions with salt and pepper in 2 tablespoons of olive oil. Add garlic. Cook until chorizo is browned. Remove from heat and let cool approximately 10 minutes.  Stir in goat cheese and set aside. Cut peppers lengthwise to open one side, leaving stem intact. Scoop out seeds. Line baking sheet with foil and  drizzle with olive oil. Stuff each pepper with chorizo filling and place on baking sheet. Top with shredded cheese and 2 teaspoons of breadcrumbs. Drizzle each with olive oil and bake 20 minutes until crust is golden. Remove from oven and drizzle each pepper with Salsa Verde Tomatillo White Chocolate Sauce.