Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg.
Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.
Photograph by Ryan Dausch
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