Loading Video...
Recipe courtesy of Aaron McCargo Jr.

Chorizo Stuffed Jalapeno Poppers with Sweet Corn Puree

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
Share This Recipe



Sweet Corn Puree:


  1. Preheat a fryer with canola oil to 375 degrees F.
  2. In a medium-sized skillet over medium-high heat, add the oil. Add the shallots, garlic, salt and pepper, to taste, and the chorizo. Cook for 2 to 3 minutes until nicely browned. Remove the mixture from the pan to a medium bowl and allow it to cool slightly. Stir in the cheese and mix well. Stuff the jalapenos with the filling, using your fingers or a small spoon.
  3. In a small bowl beat together the buttermilk and eggs. In a shallow dish add the flour and season with salt and pepper, to taste. In another shallow dish add the panko. Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko. Repeat the last 2 steps, if needed.
  4. In the same pan the chorizo was cooked in, add the butter. Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes. Add the chicken stock and allow it to come to a hard boil. Remove from heat and cool slightly. Add the corn mixture to a blender and puree until smooth. Transfer the puree to a medium-sized bowl and stir in the sour cream.
  5. Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute. Arrange them on a serving dish and serve with the sweet corn puree.
19m Easy 98%
15m Easy 99%
20m Easy 98%
7m Easy 98%
20m Easy 98%
22m Easy 93%
19m Easy 99%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now