Stuffed Jalapeño Skins

Perhaps the coziest time to be in the kitchen is after the snow falls, bouncing light between its crystals and making everything just so quiet. While I was working on this recipe, gorgeous light filtered through the window, allowing me to capture the smooth green of jalapeños which would soon be split and seeded. Harvested when young, they were the color that comes to mind when we think of this type of chile, but scarlet jalapeños can be found as well, their redness a sign of maturity and growing heat.

In the middle of winter I crave foods that bite, not only with heat but with crispness that stings just a little. Looking down at the counter lined with chile peppers and feeling so cozy, on Sunday I whipped up these stuffed jalapeño skins. Though seeded, they still have some bite. They also have crunch, three kinds of cheese, fresh herbs, and chorizo, satisfying so many cravings at once – including the need to tuck yourself away in the kitchen for a while as you observe the winter light.

Ingredients

14 whole jalapeños
1 tablespoon olive oil
8 ounces cream cheese
1 cup grated Cotija cheese
¾ cup grated cheddar cheese
½ cup diced Spanish chorizo
3 tablespoons chopped fresh cilantro
¾ cup panko (Japanese bread crumbs)

Stored mainly in the pith of the pepper, capsaicin is the compound whose concentration determines the heat of each chile. While most jalapeños fall in the mild to moderate range in terms of heat, individual peppers may be strikingly different, which means your skins will have some natural variation. Removing the pith reduces the heat overall, and the cavity left behind forms the perfect little pocket for stuffing.

Begin by preheating the oven to 425 degrees. Slice the stem end from each of the jalapeños and discard. Halve the peppers, then scrape the seeds and ribs from each piece using a small spoon. Toss the jalapeño skins with olive oil in a bowl and set aside.

Combine softened cream cheese with Cotija, cheddar, and cilantro in a separate bowl. Scoop cheese and fill each pepper half, smoothing the top. Evenly distribute diced chorizo among the jalapeños and press them gently into the cheese. Dip the peppers, cheese side down, into the panko and arrange on a lightly oiled baking sheet.

Bake for about 20 minutes, longer if needed, until the breadcrumbs are golden and toasty. Serve while hot.