Chorizo Poppers, Easy Huevos Rancheros

Spicy food tastes even better when it’s hot outside.  This weekend I made some chorizo and have been using it for various purposes.  I crumbled some on top of a salad, mixed some in with scrambled eggs, made a handful of these poppers for a snack, and made huevos rancheros. Topped with cool guacamole and it’s a perfect sunny day.

Chorizo Poppers (from Make it Paleo by Bill Staley and Hayley Mason)

1 lb ground turkey (or pork, pork is juicy)
4 cloves garlic, minced
2Tb chili powder
1 Tb paprika
½ Tb oregano
½ Tb cumin
1 tsp red pepper flakes
½ tsp salt
1 tsp pepper
1 Tb apple cider vinegar
1 lb mini bell peppers
½ onion, chopped fine
1 large tomato, diced
1 Tb cilantro, minced

In a medium-sized mixing bowl, season ground turkey with garlic, chili powder, paprika, oregano, cumin, red pepper flakes, salt, pepper, and apple cider vinegar.  Mix until spices are evenly distributed throughout the turkey.  Cover mixing bowl with plastic wrap and refrigerate overnight.

Preheat oven to 400.  Remove seasoned turkey from fridge and brown in a skillet over medium heat.  In the meantime, rinse mini bell peppers.  Remove tops, seeds and membranes from inside the peppers and set aside.

Remove turkey from heat and stir in tomato, onion and cilantro.  Stuff mini bell peppers with chorizo turkey mixture and place on a baking sheet.  Bake peppers for 20-25 minutes at 400 or until edges are golden and peppers are somewhat soft.  Garnish with cilantro and serve.

Extra chorizo?  This is my version of huevos rancheros and is good anytime but is especially delicious after a long night.  Chorizo, fried eggs, assorted toppings.  Amazing.