Skip to Content

stuffed jalapenos with mexican chorizo & smoked gouda

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.

stuffed jalapenos with mexican chorizo & smoked gouda

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).

stuffed jalapenos with mexican chorizo & smoked gouda

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.

stuffed jalapenos with mexican chorizo & smoked gouda

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!

 

stuffed jalapenos with mexican chorizo & smoked gouda

stuffed jalapenos with mexican chorizo & smoked gouda

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

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.
overnight raspberry & cream cheese french toast
Previous
Overnight Raspberry & Cream Cheese French Toast
Valentine's Day Twinkie Pops
Next
Valentine's Day Twinkie Pops

Shannon

Saturday 9th of April 2016

These are absolutely amazing! Iv'e made them twice now.....but I put them on a grill the first time and then in a smoker the second time....Fantastic!

Kristy Bernardo

Tuesday 12th of April 2016

omgosh...both of those methods sound amazing! I have a smoker, will have to try it out! Thanks, Shannon :)

Bacon Wrapped Dates -

Tuesday 29th of December 2015

[…] Stuffed Jalapenos with Mexican Chorizo and Smoked Gouda […]

Gwen

Monday 6th of April 2015

I do! I do love spicy, gooey, hot, smokey cheese!!! I'll take 2...... dozen. Seriously.

Kristy Bernardo

Wednesday 15th of April 2015

haha, thanks Gwen!

Michelle

Monday 6th of April 2015

I love this twist on jalapeno poppers! It's the perfect appetizer, Pinning and sharing!

Kristy Bernardo

Wednesday 15th of April 2015

Thanks, Michelle!

Arman Liew

Monday 6th of April 2015

Kristy- This is like a flavour explosion in a jalapeno pepper- Love it!

Kristy Bernardo

Wednesday 15th of April 2015

Thanks, Arman!

shares