Sometimes I enjoy eating breakfast for dinner. Other times I enjoy a ribeye steak and 1/2 a dozen cookies. Haha more often than not I do make good solid dinners (meat accompanied by vegetables) but why not live it up every once in a while? Tonight’s dinner was all about party food! Hey, a bunch of appetizers constitutes as one dinner, right?
Mulay’s Monthly Recipe Contest
I had a pound of the most fabulous chorizo in my freezer — Mulay’s. If you follow me on facebook you’ve probably seen me mention the folks at Mulay’s a few times. With good reason! Their sausage is the absolute best. Their flavor is great; they have a good variety, and most importantly for us paleo people — their ingredient list is squeaky clean.
Every month they offer a contest on their facebook page — entering is a no-brainer because every contestant gets a free package of their amazing sausage. You can’t beat that deal!
I decided to work on a recipe this afternoon that would fit the profile of a Cinco de Mayo celebration — using April’s required variety…chorizo!
Off subject — have I mentioned that for some crazy reason I’ve been craving those cheddar biscuits from Red Lobster? Maybe you know the ones. I can honestly say it’s been years since I’ve had one, but they popped in my mind the other day…and haven’t left. No fear! There’s always some sort of substitution that falls within our paleo-friendly guidelines. I recently stumbled upon these Shrimp & Jalapeno Sweet Potato Biscuits by Juli at PaleOMG. They’ve been on my mind for a while, too. Now I can’t explain to you why these biscuits fit the bill for my Red Lobster craving — seeing as how they don’t have cheese. I don’t know. Maybe the shrimp helped along with the association of seafood at Red Lobster. Needless to say, I decided I’m makin’ these today! By the way, they’re amazing. Juli’s recipes always are. If you haven’t “liked” her facebook page yet — get with the program!
Long story short — I had mashed sweet potato and jalapenos around. Hey, those go great with chorizo right!? …..and an awesome recipe came to life.
Our dinner? Juli’s Shrimp & Jalapeno Sweet Potato Biscuits alongside my new creation — Chorizo & Sweet Potato Jalapeno Poppers.
This is a Primal Recipe
Warning! Warning! These little poppers are not 100% paleo. Everyone has their own standards and we like to incorporate good quality dairy every once in a while. I figured some aged cheddar and some cream cheese would put these little guys over the top and I was absolutely right! Leave the dairy out if you prefer; that’s perfect fine. 🙂 If you are okay with dairy sometimes, the amounts for the recipe are very small.
- ~10 jalapeno peppers, seeded & halved lengthwise
- 1 tbsp. bacon fat
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1/2 lb. chorizo (I use Mulay’s brand)
- 1/4 c. green salsa (I like Herdez brand)
- 1 large sweet potato
- 2 oz. cream cheese (about 1/4 c.), at room temperature
- 1/2 c. cheddar cheese, grated (I use Kerrygold’s Aged Cheddar)
- 1/4 c. fresh cilantro, roughly chopped
- ~tbsp. of almond meal
- Preheat oven to 375 degrees.
- Rinse sweet potato and prick all over with a fork. Microwave on high for about 10 minutes. Once it’s cool enough to handle, scoop flesh into a large mixing bowl and mash with a fork.
- Meanwhile heat bacon fat in a large skillet over medium heat. Saute onion and garlic for a few minutes or until fragrant. Add chorizo and break up with a spoon. Cook until browned.
- Stir in green salsa and remove meat mixture from heat.
- Prepare your jalapenos — get some water boiling in a medium-sized saucepan. Drop in all of the jalapeno halves and cook for about 3 minutes. Remove from heat and drain.
- Add the cream cheese to your sweet potato and mash it together until well blended. Include chorizo, cilantro, and cheese. Combine.
- Line a baking sheet with foil and begin stuffing your jalapenos. Stuff them good! Don’t just level them off — allow the mixture to overflow on each pepper half.
- Sprinkle some almond meal on top and bake them in the oven for around 20 minutes.
- Switch your oven to the broil setting — allow them to brown under your broiler for just a few minutes. I typically leave the door open and watch them so they don’t have a chance to burn.