Our recent “King of the Kitchen” competition received an unprecedented amount of participation. We saw some amazing recipes. However, there was one that we could not ignore. It was this recipe for Jalapeño Poppers by Shawn Martin, a recipe that changed the way we approached our own product. Read this recipe and see how Shawn incorporates all things sacred to us Tabanero addicts: Chorizo, Cheese, Peppers, and Beer!
Shawn’s Recipe as follows:
I do not use exact measurements (as good cooks generally don’t as it is) And you can make the mixture and freeze the remaining for future uses.
1 white onion chopped
1 Lb Italian sausage Hot or Mild
1/2 tube of Chorizo
2 cups shredded Mexican blend cheese
All purpose flour (about 1 cup for 4 jalapenos)
Your favorite beer (about 1 can)
The biggest fresh Jalapenos from your local farmers market (support local growers)
1 bottle of Tabanero hot sauce
In a skillet brown Italian and the chorizo sausage with the onion and add a generous amount of Tabanero hot sauce. Drain grease. Set aside.
Slit each Jalapeno to create a pocket and enough room for your finger to scrape out most of the veins and seeds from inside. I usually leave some seeds as I like a little kick!!! Please use a glove as this will affect your finger!!!
Take the sausage mixture and fill each jalapeno 1/2 way full. Take the shredded cheese and stuff until you cant fit anymore in.
Heat deep fryer to 350 degrees.
Create a beer batter by using 1 cup of flour and slowly adding your favorite beer in while whisking. Add enough beer to make the batter just thick enough to coat the whisk.
Take each jalapeno and cover with beer batter.
Fry each jalapeno until golden brown.
Place cooked poppers onto paper towels to absorb any excess oil.
Plate and top with more of Tabanero hot sauce and Enjoy!!!!