Chorizo Poppers Recipe

Chorizo Poppers Recipe photo by Taste of Home

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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

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Chorizo Poppers Recipe

Prep: 20 min. Bake: 20 min.

Yield: 48 Servings

20 20 40

Ingredients

24 jalapeno peppers
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

Directions

Cut jalapenos in half lengthwise; remove seeds and membranes.
In a small skillet, cook chorizo and onion over medium heat until meat is fully cooked and onion is tender; drain. Place in a small bowl; add the remaining ingredients.
Stuff mixture into pepper halves, a scant tablespoonful in each. Place on a greased baking sheet. Bake at 350° for 18-20 minutes or until heated through. Yield: 4 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 filled pepper half equals 54 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 117 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Originally published as Chorizo Poppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p28