Chorizo Poppers Recipe
Chorizo Poppers Recipe photo by Taste of Home

Chorizo Poppers Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 48 servings


  • 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

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.


  1. Cut jalapenos in half lengthwise; remove seeds and membranes.
  2. Preheat oven to 350°. 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.
  3. Stuff mixture into pepper halves, a scant tablespoonful in each. Place on a greased baking sheet. Bake 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.
Originally published as Chorizo Poppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p28

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jun. 21, 2014

"Very Very GOOD!"

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