Stuffed Jalapeño Poppers with Mexican Chorizo & Smoked Gouda

If you like a little spice mixed with smokey, gooey cheese and the best-tasting sausage around, you’re going to want to give these stuffed jalapeño poppers a try.

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

And boy, do these feed a crowd! They go fast though so I always double the recipe if I’m making these for a game day appetizer.

Are Jalapeño Poppers Spicy?

Jalapeño poppers are spicy but the cheesy filling and other ingredients curb the heat of the peppers. Removing the seeds and membranes reduces the heat even further.

Stuffed Jalapeño Popper Ingredients

• Jalapeño peppers: The backbone of any popper. Be sure to remove the seeds and membranes (white strips).
• Mexican chorizo: Chorizo is a highly seasoned pork used in both Mexican and Spanish cuisine. Use the Mexican version if you can, it’s soft and in a casing, unlike Spanish chorizo, and it is unlike any sausage you’ve ever had.
• Smoked gouda: The gouda adds a sweet, mild, smokey flavor.
• Red onions: I like the sharper and spicier flavor that you get from red onions.
• Egg: The binder for the stuffing.
• Cream cheese: Make sure it is softened so it easily spreads inside the jalapeño.
• Sour cream: The velvety addition to this recipe.
• Hot sauce: I used Tabasco sauce but use what you prefer or skip the hot sauce if you prefer a milder popper.
• Salt and freshly ground black pepper: For a little more flavor and to enhance the other ingredients.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Stuffed Jalapeño Poppers

These poppers are incredibly quick and easy to make!

1. Skillet: Brown chorizo in a skillet over medium-high heat.
2. Mix: Add the remaining ingredients.
3. Fill the Poppers: Press the mix into jalapeño halves.
4. Bake: Bake until golden and bubbly for about 15-20 minutes.

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).

If your skin is sensitive to handling jalapeños try wearing plastic gloves prior to handling.

How To Smoke Jalapeño Poppers

If you love that smokey flavor you can absolutely smoke these jalapeño poppers instead of baking them in the oven. Here is how:

• Preheat the smoker to 250°F and I suggest using hickory chips.
• At 250°F smoke jalapeño poppers for 45-60 minutes until the poppers soften and the cheese is crisp, golden and bubbly.

Alternatively, you can add 1 teaspoon of hickory-flavored natural liquid smoke to infuse that smoky flavor into your poppers.

Stuffed Jalapeño Popper Substitutions & Variations

• Bacon Wrapped: I don’t think this is necessary because you already have chorizo but admittedly you can never go wrong adding bacon to anything. If you do opt for bacon, cook it prior to wrapping to desired crispness. Thinner bacon works better for wrapping.
• Different Cheese: You can use regular gouda cheese and Havarti is a great substitute as well. Pepper Jack, cheddar cheese, Swiss, and Gruyere are all delicious options too.
• More Heat: Instead of discarding the seeds and membranes chop them up and include in the mixture.
• Pepper Substitute: Jalapeños are the star of the show but feel free to substitute as you prefer. Bell peppers are a great low heat option and one of my favorites, hatch chilis, would be delicious too.

Make Ahead & Storing

They’re easy to make and also easy to make ahead. Simply prepare the mix, cover the unbaked poppers with plastic wrap and store in the fridge for up to 2 days. Continue with the baking directions when you’re ready to serve.

Leftovers – when there are any – can be stored in an airtight container in the fridge for up to 5 days. They 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). Leftovers can be reheated in an oven at 350ºF for 10 minutes or until they’re heated through.

Continue to Content

Stuffed Jalapeño Poppers with Mexican Chorizo & Smoked Gouda

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These Stuffed Jalapeño Poppers are a unique twist on the traditional popper and are made with Mexican Chorizo & Smoked Gouda.

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.
3. Press into jalapeno halves and place on a baking sheet (foil or parchment underneath helps with cleanup).
4. Bake until golden and bubbly, about 15-20 minutes.

Notes

If your skin is sensitive to handling jalapeños try wearing plastic gloves prior to handling.

Try these appetizers next:

• Pigs in a Blanket
• Buffalo Chicken Dip
• Jose Peppers Espinaca Dip
• 50 Best Super Bowl Dips
• Ham & Cheese Game Day Sandwiches
• Crispy Baked Buffalo Wings
• Choriqueso

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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.

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