Chorizo Stuffed Jalapeno Poppers with Sweet Corn Puree

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I like this recepies. Thanks, please add more of you delciouse recepies wit photo

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I printed this recipe to try, I even bought the Linguica (Portuguese but they use it in Hawaii so it seems to be available her on the West Coast because I could not find the dry Spanish chorizo, only the soft Mexican chorizo. Anduille from Louisiana is close, and it's usually leaner than chorizo. This recipe's got cheese in it, and butter in the corn, and the poppers are fried. Each time I think I will make them, I stop.

This is obviously for a very young crowd who isn't counting fats or calories.

I watched the tv show, though, and got a good look at how he pat the flour on, put it into the egg, then often put it back into the flour to pat it on then the egg again before he put it into the panko. Obviously, there is a technique to keeping the coating on the jalapeno.

It's still in the back of my mind to make, and I know some day, I'll find the right occasion.

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In fairness, I made some changes to the recipes. I added cream cheese to the stuffing, and used a cheddar smoked sausage instead of chorizo and monterrey jack cheese instead of smokey cheddar. I love the addition of sausage! Such a nice change over all the bacon wrapped versions, yum! I double battered the peppers, like Big Daddy suggested before adding the panko breadcrumbs, and the breading stayed on beautifully. My problem was the peppers. The were still raw after frying till browned. I had to put them in the oven for another 30 mins so they would be to my liking.

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I could not find hard chorizo so I used pork sausage. I could not get the panko to stick to the jalapeno and almost all of it fell off when pulled out of the fryer.