Pella Chronicle

Food

January 2, 2013

Chorizo Sausage Poppers

Pella —

Ingredients

1 4 oz box of button mushrooms
1 15 oz package of ole mexican foods chorizo sausage
2 medium size jalapeno peppers
1 8 oz pack of cream cheese room temp
  pinch of salt
2 packs of cresent rolls
  olive oil, extra virgin


 
 

Directions

1
Clean and finely chop button mushrooms
2
drizzle some olive oil in a skillet over medium heat
3
Sautee' the mushrooms and set aside in a bowl
4
Open the chorizo sausage and remove from the casing
5
place in a skillet over medium heat and cook about 7 minutes
6
chop and dice fine the jalapeno peppers
7
In a mixing bowl place the cream cheese
8
Add in the mushrooms and peppers
9
When sausage is ready drain off the grease and add to the mixture and begin to mix by hand
10
I used my mini muffin pan, pinched off cresent roll and flattend place in pan and added a spoonfull of mixture, then pinched closed. It is ok that it comes out some.
11
Bake in a preheated oven at 350 degrees for about 7 to 8 min. being careful not to burn.
12
Remove from muffin tin as soon as they come out and place on a dish. Serve with sour cream or salsa. Maybe both

 

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