A savory stuffed apple recipe with rich southern flavors like cornbread, peppers, jalapeños, and chorizo.
Preheat the oven to 350°F.
Chop the carrot, celery, garlic, bell pepper, jalapeño. Combine with the drained corn. Place in a sauté pan over medium-high heat with 2 tbsp of butter and a quick dash of olive oil. Cook until the veggies are somewhat tender to a fork.
Add in the chorizo. Cook until done or warm (if pre-cooked).
Combine with bread in a bowl and toss. Pour broth over the mixture and stir to moisten. Add in the pepper jack cheese. Set aside.
Set the apples right-side up. Slice a thin layer off the top (doesn't even need to be deep enough to get the whole stem.
Using a spoon or melon baller, scoop out the core of the apple and most of the flesh. Leave behind a 1/4 to 1/2 inch thick apple shell.
Coat each apple with olive oil inside and out.
Fill with as much stuffing as possible, letting some heap on top.
Top with extra grated cheese or bread crumbs (optional).
Bake on a cookie sheet in the oven for 35 minutes. Turn the baking sheet once halfway through to ensure even cooking.
Serve immediately!
*if you are using Fresh Cornbread, use 4 cups fresh bread and reduce the broth to 1 cup.