Smoked Gouda and Chorizo Jalapeño Poppers


Sounds pretty damn good, right? Well, as with most recipes that require you stuff something, like mushrooms, peppers, potatoes, ect, this recipe leaves you with a ton of extra cheese mixture and I’m so happy about it. I put it in the freezer and will bring it out on special occasions to make double stuffed potatoes, stuffed mushroom, nachos…..the possibilities are endless. And yes, it’s that special.

The steps are super simple. Halve and deseed the peppers. Now any fan of peppers knows, you do not do this without high-tech equipment…..a ziplock bag on each hand. Also, when dealing with super fresh peppers, especially in such large quantities, you want plenty of ventilation. This step will leave no nose hairs standing so if you have that problem, this could be very beneficial.

I removed the casing of the chorizo and put it straight into a dry skillet, over medium heat. There’s no need to add oil as the chorizo has plenty of fat.

While the chorizo cooked, I cracked an egg, diced half a red onion and 1/4 cup of sun dried tomatoes that had been packed in oil.


I diced a handful of cilantro and added that to the mix, along with 2 tablespoons of minced garlic.

Once the chorizo was cooked, I drained off the fat and added it to the rest of the ingredients.

Next came the shredded smoked Gouda, cream cheese, sour cream and hot sauce…..then it was time to get stuffing.

Do not be tempted to overstuff as you’ll end up with a sloppy mess. They cook at 375 for about 15-20 minutes.

I clearly overstuffed….but damn, they still hit the spot.

Recipe (adapted from Sunny Anderson / Food Network):
2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/4 cup sun dried tomatoes, diced
2 tablespoons minced garlic
A handful of cilantro, diced
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank’s Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Prepare the jalapeños. Remove the casing from the sausage and cook on medium-high (in a dry skillet), for 8-10 minutes. Drain the fat.

In a large bowl, add the rest of the ingredients. Once the chorizo has slightly cooled, add that to the bowl, as well.

Stuff each half of the peppers with just a spoonful of mixture and place on a cookie sheet, lined with parchment paper.

Cook at 375 or 15-20 minutes (until the cheese is slightly browned). Let them stand for 5 minutes before serving.


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