Just in time for summer these jalapeno poppers make a great appetizer for your next barbecue/dinner party/game night. Remember to source local ingredients from your local farmers market whenever possible

(serves 4–6)

Ingredients:

• 1/2 cup plus 2 tablespoons olive oil

• 1 pound chorizo sausage

• 1 cup chopped sweet onion

• 2 teaspoons sea salt

• 1/4 teaspoon fresh ground pepper

• 2 teaspoons minced garlic

• 6 ounces goat cheese

• 12 large jalapenos

• 1 cup shredded Monterey Jack cheese

• 1 cup bread crumbs

• 1/2 cup Tomatillo White Chocolate Salsa Verde

Directions:

1. Heat oven to 375°F

2. Place large skillet over medium heat. Add 2 tablespoons olive oil. Add chorizo, onions, 2 teaspoons sea salt and 1/4 teaspoons ground pepper to pan. Cook 10–12 minutes or until brown and onions soften, breaking up chorizo with spatula.

3. Add garlic to pan. Simmer over medium heat 20 minutes. Remove from heat and allow to cool 10 minutes. Stir in goat cheese until combined and set aside.

4. Cut off top 1/3 of each pepper lengthwise leaving stem intact. Scoop out seeds. Line baking sheet with aluminum foil and drizzle with 1/4 cup olive oil to keep peppers from sticking.

5. Stuff each pepper with chorizo filling and place on baking sheet.

6. Top peppers with shredded Monterey Jack cheese and bread crumbs. Drizzle remaining 1/4 cup of olive oil over peppers and place in oven for 20 minutes or until golden crust has formed.

7. Remove from oven. Sprinkle peppers with pinch of sea salt while peppers are still hot. Allow peppers to cool 5 minutes. Transfer peppers to serving platter, drizzle with Tomatillo White Chocolate Salsa Verde and enjoy.