Chorizo Stuffed Jalapeno Popper

It is hard to believe that summer is almost over. The kids are in denial that school is around the corner. They have had an amazing summer, spending lots of time at our cottage, at grandma and grandpas’s house and with most of their aunts, uncles and cousins. It is no wonder they have little desire to load up their school gear and head back into the classroom.

This next week, we are going to spend time to ensure they have all they need – new shoes, backpacks, clothes, and more. Back to school seems to be almost as big of a deal in some stores as Christmas.

For my birthday, this summer, my wife got me a new jalapeno popper tray. I was thrilled, as I had been making my own holder out of a disposable lasagna pan. The tray can hold 24 peppers, of different sizes, and is made for the grill or oven.

I have been trying all sorts of different fillings when I make jalapeno poppers.

Other Jalapeño Popper Recipes!

They have all been amazing but these chorizo poppers may just be my favourite jalapeno popper yet.

There are two kinds of chorizo sausages, and even though the flavours are similar, there is a significant difference. I used Spanish/Portuguese chorizo which has been cured. Therefore, this kind of chorizo does not need to be cooked. It is similar to cured salami, pepperoni or ham.

Mexican chorizo, on the other hand, is a raw spicy sausage. It is possible to use this kind of chorizo for these poppers. Just squeeze the chorizo meat out of the casings and fry it up with the onion. Using a wooden spoon or spatula, break the chorizo meat into little chunks.

Spanish chorizo comes in different flavours (sweet, medium and hot). I tried the sweet seasoning thinking that the jalapeno pepper would give enough heat. It was the perfect choice! The seasoning in the chorizo goes perfectly with the cheesy filling and the spiciness of the jalapenos.

I do not know why I had never thought to use chorizo as a filling before now. These are going to be making regular appearances in our home!

Yield: 16 poppers

Chorizo Stuffed Jalapeno Popper

Chorizo Stuffed Jalapeno Popper
Jalapeno popper stuffed with chorizo, cream cheese and monterey jack cheese. This recipe provides instructions for baking or grilling these poppers.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 16 jalapeno peppers
  • 2 tbsp butter
  • 1 link Spanish or Portuguese chorizo, diced finely
  • 1 small onion, minced
  • 1/2 cup cream cheese
  • 1/2 cup grates monterey jack cheese


  1. Cut the tops off the jalapeno poppers and core them removing all the shown in the above pictures.
  2. Saute the butter, onion and chorizo until the onion is tender, about 5 minutes. Cool completely.
  3. Make the filling by mixing the cream cheese, monterey jack cheese, and chorizo mixture.
  4. Fill the peppers with the filling and place a popper tray/holder.
  5. Oven instructions: Bake in a 350F oven for 15-20 minutes or until the peppers soften.
  6. Grill instructions: Set the grill to medium heat (around 350F - 400F) and close the lid. Grill for 12-15 minutes or until the peppers soften.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. funny, I bought Jason one of those pepper holders for his birthday a couple years back… 😉 we LOVE it!

    these look fantastic, you are very inventive with the pepper!

  2. oh that looks wonderful! Love anything stuffed.

  3. These look fantastic Steve! I didn’t even know there was such a think as a jalapeno popper tray! Keep those great popper ideas coming.

  4. wow this popper definitely will spice up any party. i’ve always read about jalapeno, wish i can try this here, but no jalapeno can be found

  5. I’ve been trying to perfect ABT’s for many years now and your recipe sounds good too! I omit the cream cheese as it tends to leave the ABT’s during longer smokes. I smoke them at about 225 to 250F along with my ribs or brisket or shoulder. I stuff them with mild or spicy pork sausage and a “spike” of cheddar down the middle with a slice of bacon cut in half and crossed over the cut off top (cleaned and seeded), set them up in my jalapeno roasting tray. It’s hard to wait for them to get done! I might have to try your much quicker version in the oven. Thanks for the inspiration!

  6. Mary Beth Elderton

    This may become my Hubz’ new favorite dish!

  7. we deep south texan fans are always looking for something better,we can get to you some of our favorite recipes. everything from stuffing jalapenos with dove meat to stuffing them with nilgai meat. Rabbit,groundhogs, and quail, let’s not forget white tail deer. And of course there’s javalina.(you might know it as peccary. Good & Happy hunting this season. may you have a great season,but please always somebody on your ‘6’…. good luck to all and send me some pics. careful….And may god watch over each and everyone of us….

  8. Looks Delish!!! Will be making them for “SUPER BOWL50” family get together!!!! I am sure it will be a HIT!! Thanks!!

  9. AWESOME, these poppers are so delicious and party’s are literally popping like the food 10/10 review 🙂

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