Chorizo Chile Poppers Recipes

CHORIZO POPPERS

Chorizo Poppers image

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

Ingredients

3/4 pound uncooked chorizo or bulk spicy pork sausage
1 small onion, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup shredded Italian cheese blend
1/2 cup shredded Mexican cheese blend
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
24 jalapeno peppers

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.

CHORIZO CHILE POPPERS

Chorizo Chile Poppers image

A twist on chile rellenos - stuffed and roasted jalapeño peppers - this recipe uses mild pickled peppers instead. A filling made with Mexican chorizo sausage, ancho chile pepper and chili powder makes these great bite-size party fare.

Provided by McCormick

Categories Appetizers,

Yield 8

Number Of Ingredients 11

Ingredients

6 oz fresh Mexican chorizo
1 plum tomato cored and quartered
1/2 cup cooked quinoa
1 clove garlic minced
2 tbsps chopped fresh cilantro
2 1/2 tsps McCormick Gourmet™ Chile Pepper, Ancho divided
2 tsps McCormick® Chili Powder
2 jars (10 ounces each) pickled sweet peppers drained
2 oz queso fresco crumbled (1/4 cup)
1/4 cup Mexican crema
1 tbsp fresh lime juice

Steps:

Preheat oven to 375°F. Place chorizo, tomato, quinoa, garlic, cilantro, 2 teaspoons of the ancho chile pepper and chili powder in food processor; cover. Process until well blended.
Fill each pepper with 1 heaping teaspoon chorizo mixture. Top with crumbled queso fresco.Place peppers on foil-lined baking pan.
Roast 10 to 15 minutes or until filling is cooked through (internal temperature of 165°F). Mix Mexican crema, lime juice and remaining 1/2 teaspoon ancho chile pepper. Serve with Chorizo Chile Poppers.

Nutrition Facts : Calories 221 Calories

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories appetizer

Time 1h

Yield 24 jalapeno poppers

Number Of Ingredients 9

Ingredients

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.

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