Categories: Beef
Ingredients
- 8 oz. pepper jack cheese, divided
- 2 chipotle peppers in adobo sauce, chopped, divided, plus 1 tbsp. sauce
- 15 oz. can crushed tomatoes
- 1/2 cup chili sauce
- 1 medium head cabbage
- 2 tbsp. olive oil
- 8 oz. bulk pork sausage
- 8 oz. fresh chorizo
- 2/3 cup chopped onion
- 1 jalapeno pepper, seeded, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry breadcrumbs
Directions
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Preheat oven to 350. Grease 12 muffin cups. Shred a fourth of the cheese; cut remaining cheese into 12 cubes. Set aside.
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In small saucepan, simmer half the chipotles with adobo sauce, crushed tomatoes and chili sauce, uncovered, for 5 minutes. Reserve 1/2 cup. Cover remaining sauce; keep warm.
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Core cabbage. Cook, stem side down, in boiling water to cover until outer leaves separate, about 2 minutes. Remove 12 outer leaves. Pat leaves dry and remove thick vein.
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Heat oil; cook meats over medium-high heat, 3-4 minutes. Stir in onion, jalapeno, garlic and remaining chipotle; cook until vegetables are tender. Stir in bread crumbs and reserved sauce.
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Spoon 2 tsp sauce onto a leaf; add 3 tbsp. sausage and a cheese cube. Fold to enclose; place in muffin cup. Repeat; top with sauce. Bake 15-20 minutes. Top with shredded cheese.