Jalapeo Poppers With Smoked Gouda Recipes

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SMOKED GOUDA-CHORIZO JALAPENO POPPERS



Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 24 poppers

Number Of Ingredients 9

2 links fresh Mexican chorizo, casings removed (about 8 ounces total)
8 ounces smoked gouda cheese, shredded
4 ounces cream cheese, softened
3 tablespoons sour cream
1/4 cup finely chopped red onion
1 tablespoon hot sauce (such as Frank?s RedHot)
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
12 large jalapeño peppers, halved lengthwise and seeded

Steps:

  • Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg.
  • Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.

JALAPEñO POPPERS WITH SMOKED GOUDA



Jalapeño Poppers with Smoked Gouda image

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

Provided by Mark Bittman

Categories     Jalapeño     Pepper     Hot Pepper     Grill     Grill/Barbecue     Vegetarian     snack     Appetizer     Cheese     Gouda     Cream Cheese

Yield 4-6 servings

Number Of Ingredients 5

12 large jalapeño chiles
4 ounces cream cheese
1 cup finely shredded smoked Gouda
Salt
Chopped fresh cilantro for serving

Steps:

  • Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  • Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
  • Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
  • Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
  • Variations:
  • Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
  • Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
  • Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

STUFFED JALAPENOS WITH SMOKED GOUDA AND PINEAPPLE



Stuffed Jalapenos with Smoked Gouda and Pineapple image

This is a great appetizer for any BBQ or grilled meal. I always make them camping. I looked through many recipes, and finally decided on this. I love the sweetness of the pineapple and the slight smoky flavor of the gouda. You can also dice jalapeno to add to the cheese mix.

Provided by LANCE

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h10m

Yield 12

Number Of Ingredients 5

12 fresh jalapeno peppers
1 (8 ounce) package cream cheese, softened
6 ounces smoked Gouda cheese, shredded
1 tablespoon real bacon bits
½ cup canned crushed pineapple in juice, drained and juice reserved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
  • Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
  • Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 3.3 g, Cholesterol 37.1 mg, Fat 10.6 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.6 g, Sodium 189.9 mg, Sugar 0.8 g

SMOKED GOUDA CHORIZO JALAPENO POPPERS



Smoked Gouda Chorizo Jalapeno Poppers image

My family and friends LOVE these poppers! While the Gouda adds a nice smoky dimension, I have made with other cheeses as well...still tastes great. I spray the parchment paper with olive oil spray first. Adapted from The Food Network. Hope you enjoy!

Provided by Scoutie

Categories     High In...

Time 40m

Yield 24 poppers

Number Of Ingredients 9

2 links chorizo sausage, casings removed
1/2 lb smoked gouda cheese, shredded
1/4 cup finely chopped red onion
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended ( Frank's Red Hot)
salt & 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.

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

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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Top Asked Questions

How to make smoked Gouda chorizo jalapeno poppers?
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.
What do you put in smoked jalapeno poppers?
Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Add the cream cheese (+ cheddar cheese, if using), smoked paprika, garlic powder, salt and pepper, and red chili flakes to a bowl and mix well.
How to make jalapeno poppers with cream cheese?
Cream cheese around eight tablespoons. Step 1: Firstly, cut the jalapeno peppers lengthwise into two halves. With the help of a spoon or knife, clear the seeds and white flesh (careful not to remove the stems). Soak them in water for about 30 minutes to one hour to get that signature hot taste. Step 2: Leave them in water and prepare your stuffing.
How to make smoked jalapeno poppers with Brie cheese?
Take small slices of the Brie cheese and mold into the pepper halves, then wrap one bacon piece around each pepper. Place the prepared poppers in an aluminum foil pan and set aside. Prepare the smoker using a fruit wood (apple, cherry, etc).

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