CHORIZO STUFFED BAKED JALAPENOS
Yummy jalapenos are slices and then stuffed with chorizo, cheese, creamy cream cheese and baked in 15. These make a perfect quick and tasty game day or any day appetizer.
Provided by Heather LaCorte
Categories Appetizer
Number Of Ingredients 12
Steps:
- Preheat Oven: To 375°F (190° Celsius).
- If using Mexican Style Chorizo: Remove the meat from the casing and brown meat in a medium-high pan. Using a wooden spoon, continue to break the meat apart until a crumbled texture is achieved. Drain oil, cool and reserve.If using Spanish or Spanish Cured Style Chorizo: Spanish chorizo does not need to be browned. Just dice or pulse in a food processor.
- Mix: In a bowl mix the softened cream cheese, cooled chorizo, shredded cheese, garlic, cilantro, and salt to taste.
- Drizzle: a baking sheet with oil.
- Slice: Carefully using kitchen gloves, slice jalapenos in half lengthwise. Be sure to remove all the seeds and the ribs leaving a nice clean interior. You can either leave the stems or remove them. The choice is yours.
- Fill: With a small spoon, fill each of the jalapeños with the cream cheese mixture. They can be overstuffed slightly.
- Bake: Place in the oven and bake for 20- 25 minutes or until the cheese is slightly browned and bubbling.
- Serve: To serve the Chorizo Baked Jalapeños top with a garnish of finely diced red pepper and a drizzle of sour cream thinned with lime juice.
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.
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
ITALIAN STUFFED JALAPENOS
Steps:
- Preheat oven to 300 degrees F.
- Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
- Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
- Garnish with minced chives and Parmesan.
CHORIZO CROQUETAS WITH AïOLI
Try a new way to use chorizo, with these fabulous croquetas served with garlic mayonnaise. They require a little effort, but make a great starter or party snack
Provided by Diana Henry
Categories Starter
Time 1h
Yield Makes about 25 croquetas
Number Of Ingredients 14
Steps:
- Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
- Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
- Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
- Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
- Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
- Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.
Nutrition Facts : Calories 212 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
- Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
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
CHEESE STUFFED CHORIZO MEATBALLS RECIPE
Provided by á-56845
Number Of Ingredients 8
Steps:
- Preheat oven o 350. Combine all ingredients except cheddar cheese and chili sauce in a large bowl. Scoop up a small mound of meatball mix. Place a cheddar chunk in center, roll into meatball shape. Bake for 15 min.
CHORIZO STUFFED JALAPENO WITH PASSION FRUIT AIOLI RECIPE
Provided by lindsay-2
Number Of Ingredients 1
Steps:
- Directions 1. Cut jalapeno into half 2. Carefully removed all the seeds and rinse thoroughly. 3. Stuff chorizo into jalapeno 4. Baked under 400F for 10-12 minutes 5. Put the egg yolk on a large bowl, then add passion fruit concentrate into the bowl 6. Slowly pour canola oil into the yolk while whisking 7. When the stuffed jalapeno is done, drizzle the aioli on top 1. Cut jalapeno into half 2. Carefully removed all the seeds and rinse thoroughly. 3. Stuff chorizo into jalapeno 4. Baked under 400F for 10-12 minutes 5. Put the egg yolk on a large bowl, then add passion fruit concentrate into the bowl 6. Slowly pour canola oil into the yolk while whisking 7. When the stuffed jalapeno is done, drizzle the aioli on top
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