Wagyu Ground Chorizo Sausage Stuffed Jalapeno Poppers Recipes
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.
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.
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