Chorizo Jalapeno Poppers

chorizoEver since I discovered jalapeno poppers, I’ve become a bit addicted to them. Like most “hot” things, it gets tamer with time, and that is certainly true of these.

While I like other recipes I’ve tried, this one is great. A few of these and you might skip the main course.

Great finger food on football days.

The guys love this stuff.

Brave kids like it too.

Is that enough incentive?

INGREDIENTS:

  • 6 larger jalapeños, slice in half the long way, seeded and deribbed as you desire (if you want the heat, take the seeds and add them to the filling mix.
  • 4 oz of cream cheese
  • 4 oz beef chorizo, cooked down and drained of fat
  • 6 slices of bacon
  • 1 tbsp of Sriracha hot sauce (optional)

INSTRUCTIONS:

  1. Set the sliced jalapeños aside.
  2. Place the seeds, if using in a bowl.
  3. Add softened cream cheese and the chorizo and mix thoroughly
  4. Add the Sriracha sauce if using, and mix again.
  5. Spoon into the jalapeño halves.
  6. Cut each slice of bacon in half and wrap around each jalapeño half. Secure with a toothpick if needed.
  7. Place on a cooling rack placed on a foil-lined cookie sheet.
  8. Place in a 425° preheated oven until bubbly and the bacon is crisped nicely. (check after 15 minutes, and every 5 minutes thereafter until it is as you wish it.
  9. Cool to near room temperature.

SERVES: 6

SOURCE: Sherry Peyton

OVEN:  425°

COOKING TIME: 20 minutes

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