Smoked Gouda-Chorizo Jalapeno Poppers
Show: Cooking for Real
Episode: Finger Food
Rate This RecipeRead users' reviews (92)
- Recipe categories: Sausage, Vegetables, Jalapeno, Cheese,
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Average Rating:
Total Reviews: 92
Showing 81-90 of 92
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By shelley-b_9209471
phillipston, MA
on July 06, 2009
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Not only did my friends and family LOVE the poppers so much they were gone in minutes, the filling did double duty as a dip! Even with the largest peppers I could find and stuffing them to capacity I had lots of filling left so I put it out as a dip with assorted crackers and a firm crusty bread and that was a huge hit as well. Thinking it would also rock on top of a baked potato or potato skins.
By nanaclaus_11809985
rocky mt, NC
on July 05, 2009
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I made this for a large 4th of July cookout. They were the hit of the party - the first to be eaten. It was fun to see the guests hesitate when I told them what they were but one taste was all it took! My family wants me to make them for dinner. Do wear rubber gloves when cleaning the peppers. This is a really easy and different appetizer that will make even beginners look great.
By sycsu_11963318
parma, 75
on July 03, 2009
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Fantastic and easy. Ingredients were not complex and required little prep time. Filling was great by itself. Not to spicy. Wonderful to take to parties.
By vallerie53
Pleasanton, CA
on June 27, 2009
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Sunny, my family are jalapeno popper fans and have tried many, but these are the best ever! I used about 3/4 smoked gouda and 1/4 sharp cheddar. We put them on the grill on the top shelf over foil because it was too hot to turn on the oven. Wow! The guys were eating the filling before I could even get it into the poppers. Keep it coming Sunny, I love your recipes.
By maggiekeeney_29...
winchester, VA
on June 27, 2009
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1/2 a cup of cream cheese = 4 oz. which is 1/2 a brick of cream cheese. It also has the measurements on the silver foil package just like butter! Hope this helps.
By gcurtis
Duncan, OK
on June 15, 2009
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These are YUMMY!!! Not your typical jalapeno popper! I did mix a little ground beef with the chorizo and they were delicious. I will be taking these to all of the neighborhood get togethers!!! Thank you Sunny!
By oonaugh777
La Mesa, CA
on May 29, 2009
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This recipe is great and you are the first chef on TV that when she uses Chorizo it is the real Chorizo Mexican style. Most people think Chorizo is a meaty sausage us Portegese people know better. Watch you every day possible.
San Diego, CA
By wfross1115_5286474
Rock Hill, MO
on May 27, 2009
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Use a thin latex glove to deseed. If you don't hands may burn, if so then a paste of baking soda and water for about 15 minutes will take away the sting. Dish nice change from our bacon wrapped peppers. Wonderful flavors blend together well.
By maidenmateer
Chillicothe, OH
on May 26, 2009
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What a delicious finger food. My husband loved the flavor of the smoked gouda, it's his favorite cheese now. We'll definilty keep making these spicy & cheesy appetizers.
By glfhak_11521234
Lake Forest, CA
on May 25, 2009
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An important point left out in the recipe and the show is how to de-seed the Jalapenos. I used my thumb like she did in the show and the skin under my nail burned for hours.
Use a pairing knife to separate the membrane, then a spoon or mellon baller to scrape out the seeds.
Would also be nice if the recipe was based on a pre-packaged size of cream cheese. It calls for a 1/2 cup, but an 8 oz brick is the smallest package I could find. Who wants to take the time to measure a 1/2 cup? And I don't normally use cream cheese, so what to do with the leftover?