Recipe courtesy of Sunny Anderson
Smoked Gouda-Chorizo Jalapeño Poppers
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- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 24 jalapeño poppers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 79 mg
- Sodium
- 454 mg
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 24 jalapeño poppers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 79 mg
- Sodium
- 454 mg
Ingredients
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Directions
Special equipment:
parchment paper- Preheat oven to 375 degrees F.
- Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeño halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
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