Looking for a great snack recipe for those nights when you just want to hang out on your patio with your brick oven? This stuffed jalapeno recipe is perfect. Fire roasting these peppers gives them an amazing flavor that you are sure to enjoy. Remember, if you really like it spicy and want to keep some heat, leave more of the seeds inside the jalapenos before roasting!
Check out this video, where Chicago Brick Oven President Carmen Parisi will show you how it’s done!
- 9 fresh jalapeños
- 1/2 Lb. beef or chorizo, cooked and drained
- 1 C Chihuahua cheese, shredded
- 1 small onion, chopped
- 1 bunch cilantro, chopped
Preheat your outdoor pizza oven to 500 F. Cut stem ends off of each jalapeno and using a small spoon or knife cut seeds and cartilage out of jalapeno. Combine the remaining ingredients and stuff inside each jalapeno. Set the stuffed peppers in oven safe rack.
Place rack in the mouth of the oven. Cook 4 minutes and turn. Cook for another 4 minutes. Remove from oven and cool before serving. Delicious!
Still looking for the perfect outdoor oven for your family? Click here to learn more about our Chicago Brick Oven CBO-750 Wood Burning Pizza Oven, and start dreaming your own patio dreams tonight!