CHORIZO STUFFED JALAPENO POPPERS WITH SWEET CORN PUREE
Provided by Aaron McCargo Jr.
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
CHEESE-STUFFED JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: jalapeño peppers, pepper jack cheese, eggs, flour, bread crumbs, toothpicks
Provided by Jody Duits
Categories Snacks
Yield 12 poppers
Number Of Ingredients 6
Steps:
- Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
- Fill the jalapeños with pepper jack cheese, either melted or cubed.
- Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
- NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
- Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
- Heat oil to 325°F (160°C).
- Fry each jalapeño popper until golden brown (about 2-3 minutes).
- Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
- Season with salt and serve immediately once cooled enough to handle.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 41 grams, Fat 9 grams, Fiber 2 grams, Protein 13 grams, Sugar 2 grams
CHORIZO AND CHEDDAR STUFFED JALAPEñO
Chorizo and cheddar stuffed jalapeños are a cheesy, spicy, and perfectly salty appetizer that is incredibly addictive.
Provided by Vodka & Biscuits
Categories Low-Carb Finger Food Easy Shellfish-Free Spicy Egg-Free Game Day Entertaining Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- First, prep the Jalapeño Pepper (1 pound). Slice them in half lengthwise, then remove the seeds and ribs using a spoon or paring knife. Rinse and pat dry, then line on a baking sheet that has been drizzled with Olive Oil (as needed). Toss the peppers to coat in the oil and set aside until needed.
- Next, make the filling. Heat a saute pan with olive oil over medium-high heat. Squeeze the Mexican Chorizo (3) out of the casing and saute for 5 minutes, until cooked through. While cooking, break the sausage up with your cooking utensil to crumble.
- Drain the excess oil and fat and add sausage to a large bowl with the Cream Cheese (8 ounce), Low-Sodium Soy Sauce (1 tablespoon), Worcestershire Sauce (1 tablespoon), Shredded Cheddar Cheese (1/4 cup), Dry Mustard (1/2 teaspoon), and Garlic Powder (1/2 teaspoon). Taste and adjust seasoning if necessary.
- Stuff each pepper half with a spoonful of filling. Sprinkle with extra cheddar cheese if desired. Bake for 20 minutes, or until the pepper is tender.
- If needed, broil on high for a minute or two to brown the cheese.
- Enjoy!
Nutrition Facts : Calories 40 calories, Protein 2.5 g, Fat 2.6 g, Carbohydrate 2.0 g, Fiber 0.5 g, Sugar 0.9 g, Sodium 91.0 mg, SaturatedFat 1.5 g, TransFat 0.1 g, Cholesterol 7.2 mg, UnsaturatedFat 0.7 g
STUFFED JALAPEñO PEPPER GRILLED CHEESE
This recipe is sponsored by Farm Rich®. To create an unforgettable grilled cheese, we leaned into the bold flavors of jalapeño poppers and spicy chorizo. The sausage is browned in a skillet, then layered with jalapeño poppers and creamy cheese on sliced Pullman bread. Cooked until golden on the outside and hot and melty within, this sandwich will definitely be a win on game day.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 sandwiches
Number Of Ingredients 5
Steps:
- Prepare the jalapeño poppers according to the package directions for the oven.
- Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
- Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
- Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.
JALAPENOS STUFFED WITH CHORIZO AND CREAM CHEESE
Make and share this Jalapenos Stuffed With Chorizo and Cream Cheese recipe from Food.com.
Provided by Vicki in CT
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet and saute onion and garlic over medium heat for 2-3 minutes until translucent. Add chorizo and cook for five minutes breaking up meat as it cooks.
- When fully cooked remove skillet from heat. Stir in cream cheese and sour cream. Season to taste with salt.
- Spoon into halved jalapenos and serve.
Nutrition Facts : Calories 131.6, Fat 11.6, SaturatedFat 4.7, Cholesterol 23.8, Sodium 204.5, Carbohydrate 2.6, Fiber 0.8, Sugar 1.1, Protein 4.6
CHORIZO-STUFFED POBLANO PEPPERS
A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.
Provided by CookingWithShelia
Categories Poblano Pepper Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 10 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g
CHORIZO STUFFED JALAPENO PEPPERS WITH ADDED QUESO CONTENT
I'm relatively sure these would kill you if you deep fried them... and while I guarantee you'd die happy, I also figure that the "fat busting" rumors about my foreman grill have to be good for something.
Provided by Tzitzimitl
Categories Lunch/Snacks
Time 30m
Yield 24 stuffed peppers, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the peppers in half and remove all the membranes and seeds from each half and set aside.
- Mix the chorizo sausage with the cheddar cheese (you could use turkey chorizo or another spicy sausage in place of chorizo, if you prefer).
- Roll the chorizo and cheese mixture into balls (about ping-pong ball sized) and fill each jalapeno half with sausage before wrapping with a slice or 2 of bacon.
- Stick a toothpick through the bacon and jalapeno to keep the whole thing together.
- I cook these for about 10-15 minutes at 375 degrees on my foreman grill -- or until the peppers are soft and the bacon is crispy. You can also place them on greased cookie sheet in a 375 degree oven until, again, the peppers are soft and the bacon gets crispy.
Nutrition Facts : Calories 850.7, Fat 75.7, SaturatedFat 30.2, Cholesterol 157.5, Sodium 1798.1, Carbohydrate 4, Fiber 0.8, Sugar 1.2, Protein 36.8
KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
CHILI AND CHEESE STUFFED JALAPEñO PEPPERS
Serve up amazing flavor with Chili and Cheese Stuffed Jalapeño Peppers. These Chili and Cheese Stuffed Jalapeño Peppers count as a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, nuts and raisins; stir. Cook 3 to 5 min. or until heated through, stirring occasionally; drain. Return meat mixture to pan; stir in 1/4 cup cheese.
- Place peppers on foil-covered baking sheet; fill with meat mixture.
- Bake 10 min. Sprinkle with remaining cheese; bake 3 to 5 min. or until melted.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0.9797 g, Sugar 0 g, Protein 5 g
CHORIZO POPPERS
Chorizo sausage adds even more zip to jalapeno popper snacks bursting with cheese. Guests are glad to see them at my parties throughout the year.-Daniel Brock, Sarasota, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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