Grill a batch of this four-ingredient appetizer with a flavor kick for your next gathering. You’ll need a jalapeño grilling rack for this crowd-pleasing Mexican snack. Look for one at a kitchenware store or an online cookware website. When selecting the scallions for this recipe, look for bunches that have vibrant green leaves with the roots still attached. To properly chop them, use a chef's knife to cut off the ends of the root and bunch them together. You can make the sausage and cheese mixture ahead of time or double the recipe and serve it on crackers or toasted French bread rounds.
Ingredients
9 oz chicken chorizo, three 3 oz precooked sausages, minced
¾ cup WW Reduced fat shredded Mexican style blend cheese
⅓ cup uncooked scallions, minced
24 medium Jalapeño peppers
Instructions
In a medium bowl, combine sausage, cheese, and scallions.
Slice off the stem and about the ¼-inch top of each jalapeño.
Using a small paring knife, seed and devein jalapeños; stuff each with 2 Tbsp sausage mixture and stand on a grilling rack.
Preheat grill to high heat.
Set jalapeño grilling rack on grill over indirect heat (just to the side of the heat). Cover and grill until jalapeños are softened and somewhat blistered, about 30 minutes; cool on a rack for a few minutes before serving warm.
Serving Size: 1 Grilled Stuffed Jalapeños with Chicken Chorizo!
