The flavor profile worked out! I’m kind of surprised I couldn’t find a recipe using these ingredients online. I found something similar but using sour cream, onion, green pepper ...

I ended up taking kind of a lazy approach today so I did not do the layered casserole that you suggested Doreen.

I drained the sauerkraut for about 2 to 3 hours. I sliced the kielbs and fried it in butter. Then I added 2 teaspoons of diced jalapeño. Then I added in the sauerkraut. Once it was heated through, I added in A bit of chicken stock and the cream cheese.

The cream cheese did not curdle. I created a nice creamy offset to the sauerkraut and the jalapeño. It probably could’ve use more jalapeño or I could have left a little bit more of the white membrane in the jalapeño. But considering I am new to cooking with jalapeño or coming anywhere near jalapeño, I went easy on it. Really easy!

I ended up bypassing the mushrooms this time. I will fry them up separate.