Chorizo Jalapeno Poppers

This recipe adds a kick to the jalapeno poppers you know and love, as the chorizo and onion add another dimension of flavor. I used about 10 jumbo jalapenos - for 20 poppers total - but you'll be fine on the filling as long as you stick to about 1 1/2 lbs.

On the chorizo, there are two kinds you'll find at the store: Spanish and Mexican chorizo. Spanish is a cured sausage in casings, stored in the aisle at room temperature. Mexican chorizo is spiced and ground pork or beef, found with bacon and sausage and refrigerated. I love Spanish chorizo, but that's for another time; this recipe calls for Mexican chorizo, and you can use either beef or pork. Cacique is a common brand. It comes in 9 or 10 oz chubs, and either is fine for this.

You'll need:

  • 1 chub Mexican chorizo (about 10 oz)
  • 1/4 c red onion, finely diced
  • 1/2 c shredded mozzarella
  • 1 - 8 oz bar cream cheese, softened
  • 1 1/2 lb jalapenos, halved and seeded

Add the chorizo and onion to a skillet over medium-high heat. Sautee, breaking up with a wooden spoon as you go, until heated through, about 6 minutes. Remove from heat.

Mix the mozzarella, cream cheese, and chorizo mixture with a spoon until well blended.

Cut off the stem and other end of the jalapeno, then cut each one in half longways. Use a spoon to scrape out the seeds and pulp. You'll end up with a little jalapeno 'boat' (two per jalapeno pepper).

Use a spoon to pack the filling into each jalapeno half, packing in the sides as well. Place on a parchment lined baking sheet (or greased aluminum foil lined) and bake 20 minutes. Let cool about 5 minutes before serving.

Chorizo Jalapeno Poppers

Chorizo Jalapeno Poppers

Yield: 20 poppers
Author: Mallory
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 1 chub Mexican chorizo (about 10 oz)
  • 1/4 c red onion, finely diced
  • 1/2 c shredded mozzarella
  • 8 oz bar cream cheese, softened
  • 1 1/2 lb jalapenos, halved and seeded

Instructions

  1. Add the chorizo and onion to a skillet over medium-high heat. Sautee, breaking up with a wooden spoon as you go, until heated through, about 6 minutes. Remove from heat.
  2. Mix the mozzarella, cream cheese, and chorizo mixture with a spoon until well blended.
  3. Cut off the stem and other end of the jalapeno, then cut each one in half longways. Use a spoon to scrape out the seeds and pulp. You'll end up with a little jalapeno 'boat' (two per jalapeno pepper).
  4. Use a spoon to pack the filling into each jalapeno half, packing in the sides as well. Place on a parchment lined baking sheet (or greased aluminum foil lined) and bake 20 minutes. Let cool about 5 minutes before serving.

Calories

63.81

Fat (grams)

5.00

Sat. Fat (grams)

2.78

Carbs (grams)

3.33

Fiber (grams)

0.99

Net carbs

2.34

Sugar (grams)

2.01

Protein (grams)

1.90

Sodium (milligrams)

68.88

Cholesterol (grams)

14.10