Best Chorizo Poppers Recipes

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

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.

CHORIZO POPPERS

Steps:

• Preheat oven to 350°. In a skillet, cook chorizo and onion over medium heat until sausage is cooked through, 5-7 minutes. Transfer to a bowl using a slotted spoon. Stir in all remaining ingredients except jalapenos., Cut jalapenos lengthwise in half; remove seeds and membranes. Fill each half with scant 1 tablespoon sausage mixture. Place in greased 15x10x1-in. pans. Bake, uncovered, until heated through, 18-20 minutes.

SMOKED GOUDA CHORIZO JALAPENO POPPERS

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.

BGT: BACON, GUACAMOLE AND TOMATO WITH CHIPS AND CHORIZO JALAPENO POPPERS

Steps:

• For the chorizo jalapeno poppers: Preheat oven to 425 degrees F.
• Gather ingredients. Cut tops off peppers and scoop the seeds out to make popper boats. Finely chop tops. Reserve half the finely chopped peppers for the guacamole.
• Peel and finely chop (can be done by hand or in the food processor) the red onion, garlic and cilantro.
• Place peppers cut-side up in a cast-iron skillet and bake 10 minutes, then remove from oven and cool to handle. Place the bacon in oven at the same time on rack above peppers. Bake until very crisp, about 12 minutes. Cool to handle and chop. Reserve for the BGT.
• Heat a skillet over medium-high to high heat, then add oil and chorizo; brown and crumble, then add onions and garlic and stir 2 to 3 minutes. Remove from heat and cool on tray. Transfer to a bowl and mix with cheeses. Fill peppers and bake 10 minutes more to brown and bubble.
• For the BGT: Seed and chop the tomatoes. Peel and finely chop the onion and grate or finely chop the garlic. Finely chop the cilantro.
• In a bowl combine chopped chiles, onions, garlic, cilantro, salt and lime juice. Halve and pit the avocados and add to bowl; mash guacamole and season with cumin and hot sauce; adjust salt if necessary.
• Arrange the guacamole in serving dish and top with bands of chopped bacon, scallions and tomato. Garnish with pickled peppers and cilantro. Surround the BGT with chips.
• Transfer poppers to platter and garnish with scallions to serve.

SMOKED GOUDA-CHORIZO JALAPEñO POPPERS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°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 jalapeño halves and assemble on a parchment-lined baking sheet. Bake until golden and bubbly, about 20 minutes.

CHORIZO STUFFED JALAPENO POPPERS WITH SWEET CORN PUREE

Steps:

• Preheat a fryer with canola oil to 375 degrees F.
• In a medium-sized skillet over medium-high heat, add the oil. Add the shallots, garlic, salt and pepper, to taste, and the chorizo. Cook for 2 to 3 minutes until nicely browned. Remove the mixture from the pan to a medium bowl and allow it to cool slightly. Stir in the cheese and mix well. Stuff the jalapenos with the filling, using your fingers or a small spoon.
• In a small bowl beat together the buttermilk and eggs. In a shallow dish add the flour and season with salt and pepper, to taste. In another shallow dish add the panko. Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko. Repeat the last 2 steps, if needed.
• In the same pan the chorizo was cooked in, add the butter. Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes. Add the chicken stock and allow it to come to a hard boil. Remove from heat and cool slightly. Add the corn mixture to a blender and puree until smooth. Transfer the puree to a medium-sized bowl and stir in the sour cream.
• Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute. Arrange them on a serving dish and serve with the sweet corn puree.

WAGYU GROUND CHORIZO SAUSAGE STUFFED JALAPENO POPPERS

Steps:

• PREPARING THE STUFFED JALAPENO POPPERS: Heat a large sauté pan with a small amount of oil on medium-high heat. Add the Fullblood Wagyu beef ground chorizo sausage in small pieces to the pan. Cook for 5 minutes while breaking up the pieces with a wooden spoon until the beef crumbles. Add the diced onion, and cook for 3 minutes longer. Drain the fat off the Fullblood Wagyu chorizo from the pan, and put the chorizo and onion mixture in the refrigerator to cool. Cut and seed the jalapeños, and place them on a baking sheet with parchment paper. In a large bowl, with a wooden spoon, mix the cream cheese until softened. Then add the parmesan cheese, mayonnaise, sriracha, and kosher salt to the bowl (with the cream cheese). Once the Fullblood Wagyu chorizo and onion mixture has cooled, add it to the bowl with the other ingredients. This is your Fullblood Wagyu chorizo and cheese stuffing mixture.
• FINAL STEPS: Heat the oven to 400°F. Fill the jalapeño halves with about 2 tablespoons of the Fullblood Wagyu chorizo and cheese mixture. Bake for 25 minutes or until the filling is bubbly and caramelized. Serve the Fullblood Wagyu chorizo stuffed jalapeño poppers warm, and enjoy!

JAMIE'S CHORIZO SAUSAGE POPPERS

Steps:

• 1. Clean and finely chop button mushrooms.
• 2. Drizzle some olive oil in a skillet over medium heat.
• 3. Saute the mushrooms and set aside in a bowl.
• 4. Open the chorizo sausage and remove from the casing.
• 5. Place in a skillet over medium heat and cook about 7 minutes.
• 6. Chop and dice fine the jalapeno peppers.
• 7. In a mixing bowl place the cream cheese.
• 8. Add in the mushrooms and peppers.
• 9. When sausage is ready, drain off the grease and add to the mixture and begin to mix by hand.
• 10. I used my mini muffin pan, pinched off crescent roll and flattened place in pan and added a spoonful of mixture, then pinched closed. It is ok that it comes out some.
• 11. Bake in a preheated oven at 350 degrees for about 7 to 8 min. being careful not to burn.
• 12. Remove from muffin tin as soon as they come out and place on a dish. Serve with sour cream or salsa. Maybe both.

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Steps:

• 1. Preheat oven to 375 degrees (can refrigerate and cook later)
• 2. Brown Chorizo in a skillet over medium-high heat, about 8-10 minutes;drain and place into a large mixing bowl.
• 3. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce , and salt and pepper, to taste.
• 4. Press mixture into Jalapeno halves and assemble on a parchment lined baking sheet.
• 5. Bake until golden and bubbly, about 20 minutes