LOADED STUFFED JALAPEñOS
Steps:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.
- Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.
- Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.
- While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.
Nutrition Facts : Calories 242 kcal, Carbohydrate 6 g, Protein 13 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 52 mg, Sodium 536 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SMOKED GOUDA-CHORIZO JALAPENO POPPERS
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 24 jalapeno poppers
Number Of Ingredients 9
Steps:
- Special Equipment: parchment paper
- 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.
CHORIZO STUFFED JALAPENO PEPPERS WITH ADDED QUESO CONTENT
I'm relatively sure these would kill you if you deep fried them... and while I guarantee you'd die happy, I also figure that the "fat busting" rumors about my foreman grill have to be good for something.
Provided by Tzitzimitl
Categories Lunch/Snacks
Time 30m
Yield 24 stuffed peppers, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the peppers in half and remove all the membranes and seeds from each half and set aside.
- Mix the chorizo sausage with the cheddar cheese (you could use turkey chorizo or another spicy sausage in place of chorizo, if you prefer).
- Roll the chorizo and cheese mixture into balls (about ping-pong ball sized) and fill each jalapeno half with sausage before wrapping with a slice or 2 of bacon.
- Stick a toothpick through the bacon and jalapeno to keep the whole thing together.
- I cook these for about 10-15 minutes at 375 degrees on my foreman grill -- or until the peppers are soft and the bacon is crispy. You can also place them on greased cookie sheet in a 375 degree oven until, again, the peppers are soft and the bacon gets crispy.
Nutrition Facts : Calories 850.7, Fat 75.7, SaturatedFat 30.2, Cholesterol 157.5, Sodium 1798.1, Carbohydrate 4, Fiber 0.8, Sugar 1.2, Protein 36.8
CHORIZO POPPERS
Chorizo sausage adds even more zip to jalapeno popper snacks bursting with cheese. Guests are glad to see them at my parties throughout the year.-Daniel Brock, Sarasota, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a skillet, cook chorizo and onion over medium heat until sausage is cooked through, 5-7 minutes. Transfer to a bowl using a slotted spoon. Stir in all remaining ingredients except jalapenos., Cut jalapenos lengthwise in half; remove seeds and membranes. Fill each half with scant 1 tablespoon sausage mixture. Place in greased 15x10x1-in. pans. Bake, uncovered, until heated through, 18-20 minutes.
Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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