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!
stuffed jalapenos with mexican chorizo & smoked gouda
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
- Preheat oven to 375 degrees F.
- 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.
Lizthechef says
Wonderful flavors here – making for my college pals arriving in 2 weeks.
the wicked noodle says
Thanks, Liz! They’ll love them!
Amy @Very Culinary says
These look amazing. Also? I’m loving how fast your site loads now! WIN.
the wicked noodle says
Thanks, Ame! I’m loving that, too, worth every penny! :) Thanks for the referral, you’re awesome.
John@Kitchen Riffs says
This is my kind of dish! I love spicy, and these look wonderful. Kinda cute, too! Good stuff — thanks.
the wicked noodle says
Thanks, John!
Carolyn says
I heart these so much I can barely stand it!
the wicked noodle says
Thanks Carolyn!! :)
Jillena says
So making these for my honey on Friday. I adore you!
the wicked noodle says
awww, what an unexpected surprise to get a comment from you! I adore you too, very much! <3
Angie says
I made these today and they were fabulous! We must have bigger packages of chorizo here in CA, I only used one and it was plenty. I didn’t change a thing except the omission of red onion, I had one but just not really a fan. I baked them for about 25 minutes because I like the jalapeño to be a little soft. Everyone loved them! Next time I may use soyrizo because the one that I bought, that we’ve been eating for years, had some questionable ingredients (just now thought to read the package). Great recipe. Thank you Sunny Anderson and the wicked noodle!
Kristy Bernardo says
I’m so glad you liked them, Angie! They’re one of my favorite recipes. Cheers :)
thelady8home says
That’s truly wicked good!!! I love stuffed jalapenos and this looks mouthwatering and amazingly simple.
Kristy Bernardo says
Thanks so much!
Arman Liew says
Kristy- This is like a flavour explosion in a jalapeno pepper- Love it!
Kristy Bernardo says
Thanks, Arman!
Michelle says
I love this twist on jalapeno poppers! It’s the perfect appetizer, Pinning and sharing!
Kristy Bernardo says
Thanks, Michelle!
Gwen says
I do! I do love spicy, gooey, hot, smokey cheese!!! I’ll take 2…… dozen. Seriously.
Kristy Bernardo says
haha, thanks Gwen!
Shannon says
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 says
omgosh…both of those methods sound amazing! I have a smoker, will have to try it out! Thanks, Shannon :)
the wicked noodle says
You’re absolutely correct. That’s why I specifically say NOT to use it ;)