Chorizo Stuffed Jalapeno Popper
Jalapeño poppers might just be the ultimate appetizer and these ones are seriously amazing. They are great both grilled or baked in the oven.
I love appetizers and any with jalapeño pepper is a big hit for me. This chorizo stuffed jalapeño popper are one of my favourites. They are full of cheesy spicy goodness and the perfect snack while watching the game, hanging with friends, or just because you want something delicious!
- Jalapeno peppers – buy nice fresh peppers. While, I like to get jalapeños that are similar in size, it is not that big of a deal if the sizes vary, like you see in the pictures.
- Mexican chorizo – This cured meat is typically sold in a link similar in shape to salami or other cured sausages.
- Onion – this is sautéed and added to the filling for nice added flavour.
- Butter – the butter is used with the dice chorizo and onion are sautéing.
- Cream cheese – this gives the poppers that creamy goodness.
- Monterey jack – adding this to the filling gives it some more cheesiness! You could substitute it fore cheddar, pepper jack or other grated cheese.
Types of Chorizo
There are two main kinds of chorizo sausages, and even though the flavours are similar, there is a significant difference.
I used Spanish/Portuguese chorizo is a type of sausage that 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. Make sure that the meat is fully cooked before stuffing the peppers.
Expert Tip! 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!
How To Stuff a Jalapeño Pepper
Before the peppers are stuffed, it is important to sauté the diced chorizo and onion with the butter. Cook it, stirring often, until the onions are tender. This should take 5-8 minutes. Let it cool completely. Once cool, mix it with the cream cheese and grated Monterey jack.
To stuff the cored jalapeños, use a knife or spoon to press some of the filling into the pepper. Make sure to keep pushing the filling in until you can tell that the pepper is full. Continue with the remaining peppers. Place the stuffed jalapeño peppers on a popper rack. They are now ready to be cooked!
How To Cook Jalapeño Poppers
I typically cook stuffed jalapeño poppers on the grill, but it works just fine in the oven. I use the popper rack for both methods.
To grill the stuffed jalapeño peppers, preheat the grill to a medium heat. I try to have the grill temperature stay within the 350-400F range. Place the popper rack on the grill and close the lid. Cook for 12-15 minutes, or until the peppers have softened and the cheese is just starting to bubble.
If you prefer to bake the jalapeño peppers in the oven, then preheat the oven to 350F. Place the popper rack on a baking sheet (in case the cheese runs down), and put it in the oven. Bake for about 15-20 minutes, or until the jalapeño peppers have softened and the cheese is beginning to bubble.
Other Jalapeño Popper Recipes!
I have been trying all sorts of different fillings when I make jalapeño poppers. Here are some more recipes.
- Crawfish and Cheddar Stuffed Jalapeno Poppers
- Bacon and Cheddar Jalapeno Poppers
- Atomic Buffalo Turd Poppers
They have all been amazing but these chorizo poppers may just be my favourite jalapeno popper yet.
Chorizo Stuffed Jalapeno Popper
- 16 jalapeno peppers
- 2 tbsp butter
- 1/2 pound Spanish or Portuguese chorizo diced finely
- 1 small onion minced
- 1/2 cup cream cheese
- 1/2 cup grated monterey jack cheese
- Cut the tops off the jalapeno poppers and core them removing all the seeds.as shown in the above pictures.
- Saute the butter, onion and chorizo until the onion is tender, about 5-8 minutes. Cool completely.
- Make the filling by mixing the cream cheese, monterey jack cheese, and chorizo mixture.
- Fill the peppers with the filling and place a popper tray/holder.
- Oven instructions: Place the popper rack on a baking sheet (to prevent dripping), and bake in a 350F oven for 15-20 minutes or until the peppers soften.
- 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.
This recipe was originally published in August 2012.