Smoked Gouda-Chorizo Jalapeno Poppers

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 40 min
  • Yield: 24 poppers
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2 links fresh Mexican chorizo, casings removed (about 8 ounces total)

8 ounces smoked gouda cheese, shredded

4 ounces cream cheese, softened

3 tablespoons sour cream

1/4 cup finely chopped red onion

1 tablespoon hot sauce (such as Frank?s RedHot)

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

12 large jalapeño peppers, halved lengthwise and seeded


  1. 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.
  2. Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.
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