If you like bold flavors and crave a little heat in your appetizers, then you're in for a treat! Chorizo Stuffed Jalapeño Poppers with Oaxaca Cheese are the ultimate fusion of spicy, cheesy goodness. Whether you're hosting a game day party or a backyard barbecue, these easy-to-make poppers are sure to impress. Let's dive into how to make these mouthwatering treats right in your own kitchen!
Try my other appetizer recipes for Queso Fundido with Chorizo, Carnitas Nachos, Leftover Brisket Queso and Spicy Chorizo Empanadas.
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Ingredients
- Fresh jalapeño peppers
- Chorizo sausage
- Oaxaca cheese
- Salt and pepper to taste
- Lime wedges for serving
- Mexican crema or sour cream for serving
See printable recipe card for quantities.
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the chorizo sausage, breaking it apart with a spoon, until it's browned and cooked through. Remove from heat and drain on paper towels.
Wash the jalapeño peppers and cut them in half lengthwise.
Use a spoon to scoop out the seeds and membranes, creating little jalapeño boats. Be sure to wear gloves to protect your hands from the heat of the peppers.
Place a piece of cheese inside each jalapeño half.
Add a tablespoon or more of cooked chorizo. Press down on the chorizo to fill the areas around the cheese.
Place the stuffed jalapeños on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is bubbly and golden brown. When done, remove the poppers from the oven and let them cool slightly before serving.
Serve your chorizo stuffed jalapeño poppers with sliced limes, a dollop of sour cream or a drizzle of Mexican cream and salsa on the side for dipping.
Variations
Adjust the level of heat by leaving some of the seeds and membranes in the jalapeño peppers for extra spiciness. If you can't find Oaxaca cheese, you can substitute it with Monterey Jack or mozzarella cheese.
Equipment
The poppers in this recipe were made inside a conventional oven. They can also be made inside a charcoal grill or smoker, over indirect heat, at 375°F.
Storage
Store leftover popovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 300°F until heated through.
Top Tip
Drain the chorizo on paper towels to remove as much grease as possible. This will help the poppers be cheesy and not greasy.
Final Thoughts
Chorizo stuffed jalapeño poppers with Oaxaca cheese are a guaranteed crowd-pleaser. With the perfect balance of spicy chorizo, creamy cheese, and zesty jalapeños, these poppers are sure to become a new favorite. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Chorizo Stuffed Jalapeño Poppers with Oaxaca Cheese Recipe
Ingredients
- 12 jalapeño peppers
- ½ pound chorizo sausage casings removed
- 8 ounces Oaxaca cheese cut into one-half inch bars
- salt and pepper to taste
- 2 tablespoon Mexican crema or sour cream for serving
- 2 limes sliced
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash the jalapeño peppers and cut them in half lengthwise. Use a spoon to scoop out the seeds and membranes, creating little jalapeño boats. Be sure to wear gloves to protect your hands from the heat of the peppers.
- In a skillet over medium heat, cook the chorizo sausage, breaking it apart with a spoon, until it's browned and cooked through. Remove from heat and let it cool slightly. Drain on paper towels.
- Fill each jalapeño half with a piece of cheese and chorizo, pressing it in firmly.
- Place the stuffed jalapeños on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is bubbly and golden brown.
- Once done, remove the poppers from the oven and let them cool slightly before serving.
- Serve your chorizo stuffed jalapeño poppers with a dollop of sour cream or a drizzle of Mexican cream and salsa on the side for dipping.
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