stuffed jalapenos with mexican chorizo & smoked gouda

If you like a little spice mixed with smokey, gooey, soft cheese and the best-tasting sausage around, you’re going to want to give this jalapeno popper recipe a try.

I’ve made many different versions of the jalapeno popper: Stuffed Jalapeno Shrimp Poppers with Mango Sauce, Stuffed Jalapenos with Cilantro Sauce – even Bacon-Wrapped Lime-Chipotle Chicken Stuffed with Stuffed Jalapenos! But these – THESE – are my new favorite.

They’re easy to make and also easy to make ahead. The smoky chorizo (be sure to use the mexican version, it’s soft and in a casing, unlike Spanish chorizo) is unlike any sausage you’ve ever had. And boy, do these feed a crowd! They go fast though so I always double the recipe if I’m making for more than three or four people. Leftovers – when there are any – heat very nicely, too. Just be sure to bring to room temperature before reheating, I’ve found the texture is better that way (same goes for when you make them ahead of time).

As you can see from the photos, you really don’t need to stuff them very full, at least not heaping. But you should keep them close together in the pan to prevent them from leaning to one side and hot filling leaking out (only happens to one or two but keeping them together takes care of it). Sometimes I use my stuffed jalapeno roaster, too! It works great in the summertime on the grill.

Another great thing about these stuffed jalapenos is that, although they’re best served hot, straight from the oven, they do well at room temperature so you can leave them out at a party. Not that they’ll last that long!

Continue to Content

stuffed jalapenos with mexican chorizo & smoked gouda

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Print

Ingredients

• 3-4 links Mexican chorizo, casings removed
• 1/2 pound smoked gouda, diced fine
• 1/4 cup finely chopped red onions
• 1 egg
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1 tablespoon hot sauce
• Salt and freshly ground black pepper
• 12 large jalapeno peppers, stemmed, seeded and halved

Instructions

1. Preheat oven to 375 degrees F.
2. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Add the remaining ingredients. Press into jalapeno halves and place on a baking sheet (foil or parchment underneath helps with cleanup). Bake until golden and bubbly, about 15-20 minutes.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Air Fryer Tater Tots - July 6, 2021
• Walking Taco Casserole - June 30, 2021
• 15 Pancake Toppings for the BEST Breakfast EVER! - June 29, 2021