Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
We had an amazing warm potato salad when my parents were here and we all went out to the Widmer Gasthaus. I think the memory of that delicious salad, plus the arrival of a red cabbage in the CSA box are the two things that inspired this dinner.
Warm, bacon-y, and a little bit of vinegar. This was a fun one to learn about and definitely enjoyable to eat.
Here’s what you need:
Start by boiling the potatoes until they about halfway done. Allow to cool while you start on the bacon and onions.
Cut the bacon into 1-2-inch pieces and fry until cooked, but not crispy yet. Remove from the pan and cook the onion in the bacon grease.
Add the bacon back in when the onions are cooked, and then add the rest of the ingredients except the green onions. Bring to a boil, and then add the potatoes and parsley. Continue to cook until everything is hot again, and then stir in the green onions last.
Yumm. We have so many potatoes right now. I hope we use more of them to make more of this.