If you know anything about my food preferences, you know I love ANYTHING that’s spicy. So does Gavin. So when he asked me to make something that involved jalapeños and chorizo, I was on it. Like, that day on it.
I went in completely blind when I started making this, I honestly had no ideas. I just started cooking up my chorizo and then I had a lightbulb go off when I had the thought that something creamy would pair perfectly with this! So I whipped up a little creamy cashew “cheese” to top it with.
I have been putting it on literally EVERYTHING. This might sound weird but it’s delish on my lettuce wrap tacos with avocado and franks, trust me you NEED to try it. I just randomly made up that strange combination one day with leftovers from my fridge. I found out it was quite divine…I love when that happens 🙂 But the best part: It is such an easy and convient leftover to have in the fridge to throw together real quick!
Okay, now that I got you all off topic, back to the Jalapeños! These are a pretty bomb appetizer and they’re perfect for get togethers and game days. I’m not gonna lie, I cut my photoshoot with these short because I couldn’t wait any longer to eat them ALL up. Bring these bad boys to your upcoming Super Bowl party and it will surely impress EVERYBODY, not just the health foodies ;).
Chorizo Stuffed Jalapeños with Creamy Cashew “Cheese”
Note: These are best served right out of the oven! If taking somewhere, I recommend doing everything at home up until step 6. Top with almond flour and fill peppers with chorizo and pop ’em in your friends/families oven when you arrive to finish them up!
Ingredients for the jalapeños:
12 jalapeños, cut in half length wise and deseeded (I do this with a spoon, but leave a seed or two in for a little extra heat)
1 TSP. melted coconut or avocado oil
1/2 lb ground Chorizo (I picked mine up at my local butcher shop)
2 TBS. almond flour
ingredients for the cashew “cheese”:
3/4 C. cashews
1/4 C + 2 TBS. water
1 TBS lemon juice
1 TBS light tasting oil (like a mild olive oil or refined coconut or avocado oil – refined oils have little to no taste, if you use unrefined in this recipe, you’re most likely going to taste it)
1/2 tsp. salt
1 small garlic clove, or half of a regular sized, minced
To make the cashew “cheese”
I’m a firm believer that the way to a man’s heart is through…
Hey, all, I’m back! I first want to take s minute to thank…