Best Bgt Bacon Guacamole And Tomato With Chips And Chorizo Jalapeno Poppers Recipes

Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Time 1h

Yield 24 jalapeno poppers

Number Of Ingredients 9

2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Steps:

Special Equipment: parchment paper
Preheat oven to 375 degrees F.
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Jalapeno Popper and Bacon Meatballs image

Provided by Gabriela Rodiles

Categories appetizer

Time 30m

Yield 30 meatballs

Number Of Ingredients 12

Nonstick cooking spray
2 ounces (1/4 bar) cream cheese, cut into 30 (1/4-inch) cubes and frozen
4 strips smoked bacon (about 4 ounces), cut into 1-inch pieces and frozen
2 medium jalapenos, seeded and halved
1/2 cup lightly packed parsley leaves
1 pound ground meatloaf mix (equal parts beef, pork and veal)
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1/4 cup maple syrup
2 tablespoons Sriracha
3 slices Cheddar (about 2 ounces), cut into 30 (1-inch) squares

Steps:

Position the oven rack in the top third of the oven and preheat to broil. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray.
Pulse the jalapenos and parsley in a mini food processor until finely chopped and transfer to a medium bowl. Add the meatloaf mix, breadcrumbs, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, but do not mix the ingredients yet. Place in the refrigerator to keep cold.
Pulse the bacon in the mini food processor until finely chopped and add to the meat mixture. Mix together using a rubber spatula until just combined. Do not overmix.
Dampen your hands with water and shape the meat mixture into 30 meatballs (each about 1 inch diameter) or use a 1-tablespoon ice cream scooper. Make an indentation in the center of each meatball with your thumb and stuff with a frozen cream cheese cube. Mold the meat around the cream cheese. Work quickly so that the meatballs stay cold. Arrange the meatballs on the prepared baking sheet.
Broil until golden brown and firm, 6 to 7 minutes, rotating the baking sheet halfway through.
Meanwhile, stir the maple syrup and Sriracha together in a small bowl.
Brush the top of each meatball with the syrup mixture. Broil 1 minute and 45 seconds more. Top each meatball with a Cheddar square. Broil for about 15 seconds more until melted.