| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 24 poppers |
Ingredients
- 2 links fresh Mexican chorizo, casings removed (about 8 ounces total)
- 8 ounces smoked gouda cheese, shredded
- 4 ounces cream cheese, softened
- 3 tablespoons sour cream
- 1/4 cup finely chopped red onion
- 1 tablespoon hot sauce (such as Frank?s RedHot)
- Kosher salt and freshly ground pepper
- 1 large egg, lightly beaten
- 12 large jalapeño peppers, halved lengthwise and seeded
Instructions
- Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg.
- Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 82 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 176 mg |
Reviews
LOVE THESE JALAPENOS
These are my favorite poppers. I’ve been making them for years. When I bring these the plate always comes back empty. Thanks Sunny.
That’s a cool 9
The best appetizer!