Chorizo-Jalapeño Poppers
Ingredients
- 10 jalapeño peppers cut in half lengthwise, seeds and veins removed
- 10 oz. chorizo pork, beef, turkey, or soy
- 4 oz. sharp white or yellow cheddar cheese grated
- 8 oz. cream cheese
- 2 garlic cloves minced
- 1 teaspoon Tajin Classic Seasoning or lime chili seasoning
- 10 strips of thin-cut bacon pork, turkey, or duck, cut in half length-wise
Instructions
- Preheat oven to 400 F. Prepare a baking sheet with cooking spray.
- Cook chorizo in a pan over medium heat until crumbled and cooked through.Sop up any pools of extra fat with paper towels.(Turkey or soy chorizo will have very little fat, but beef and pork will have quite a bit.) Set chorizo aside to cool.
- Cut jalapeños in half, leaving the stem intact on one of the halves. Scoop out seeds and veins and lay peppers out on the baking sheet with the cavity side facing up.
- In a small bowl, beat cream cheese with a fork or electric beater until creamy and soft.Stir in the grated cheddar, cooked chorizo, garlic, and Tajin.(If you want an easy version, add cooked and crumbled bacon to this mixture, but otherwise, wait to wrap the filled peppers with the bacon strips.)
- Fill cavities of the cleaned jalapeño halves with the cream cheese mixture. Fill all the way up to the top.
- Now, for the bacon, you can either wrap it around each stuffed jalapeño half, or you can cut a strip just the length of the jalapeño and lay it over the top of the filling.Using either method, gently press it into the filling to keep it in place, and if wrapping the bacon around the pepper, tuck the last part of the strip of bacon under the first part to help keep it secure.
- *You can also just mix pre-cooked, crumbled bacon to the filling for an easy version. See above.
- Bake at 400 F for approximately 15-20 minutes, or until the bacon is cooked and the cheese filling is bubbly and beginning to turn a nice golden-brown.
- Serve hot!