Smoked Gouda Chorizo Jalapeno Poppers

2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank’s Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Preheat oven to 375 degrees F.

Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Serves 12

Anderson, Sunny. “Smoked Gouda-Chorizo Jalapeno Poppers.” Food Network, Food Network, 29 Jan. 2014, www.foodnetwork.com/recipes/sunny-anderson/smoked-gouda-chorizo-jalapeno-poppers-recipe-1947657.

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