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Celebrating Cinco de Mayo with Stuffed Jalapenos in Tequila

Celebrating Cinco de Mayo with Stuffed Jalapenos in Tequila
Celebrating Cinco de Mayo with Stuffed Jalapenos in Tequila
Chef Larry Edwards/Casa de Cuisine

When you pick out your fresh jalapeno peppers for this, take into consideration they will be stuffed. So, with that in mind, you will want plump peppers. Always select your peppers (regargless of the kind) carefully as most markets will put crap out there. You want a shiny skin. You want a vibrant color with no dark splotches and you want very little give with you slightly pinch it. And remember, fresh peppers are juicy and when being cut, they will spit at you (hey, you'd do worst if you were being cut), so watch your eyes (unless you have fantasies of being pepper-sprayed).

Ingredients needed to make Stuffed Jalapenos in Tequila (makes 24):

  • 12 Jalapeno peppers, stems removed
  • 1 Tbs. oil
  • 1/2 onion, minced
  • 1 linguica sausage, casing removed and minced
  • 1 cup shredded Cheddar cheese
  • 1 cup tequila
  • 1/2 cup water


  1. Slice the jalapeno peppers in half lengthwise. Scrape out the seeds and remove the membrane and discard. If you want them very hot, then add the seeds and membrane to the filling -- but you've been warned!
  2. In a medium saute pan or skillet over medium heat, heat the oil. Add the onion and saute 3 minutes. Add the linguica sausage and saute 5 minutes.
  3. Remove the pan from the heat and stir in the cheese until it has melted and has brought the filling together.
  4. Fill each half of pepper with the filling.
  5. In the same saute pan and over medium heat, add the tequila and water and bring to a slight simmer.
  6. Add the filled peppers, cover and steep 5 minutes.
  7. Remove the peppers with a slotted spoon and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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