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Chorizo Poppers

 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
48 ServingsPrep: 20 min. Bake: 20 min.


  • 24 jalapeno peppers
  • 3/4 pound uncooked chorizo or Johnsonville® Hot Ground 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


  • Cut jalapenos in half lengthwise; remove seeds and membranes.
  • 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.
  • 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.
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.

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Chorizo Poppers (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.