Chipotle-Chorizo Jalapeño Poppers Recipe

Chipotle-Chorizo Jalapeño Poppers
Difficulty: Easy | Total Time: 25 mins | Active Time: | Makes: 4 to 6 servings as an appetizer

Fresh Mexican chorizo combined with the double-chile flavor of spicy jalapeños and smoky chipotles will have you reaching for a beer in no time.

What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online.

This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

INGREDIENTS
  • 12 jalapeño peppers
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup minced, cooked Mexican chorizo
  • 1 teaspoon minced chipotles in adobo sauce
  • 1/2 teaspoon kosher salt
INSTRUCTIONS
  1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
  2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
  3. Place the cream cheese, chorizo, chipotles, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
  4. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.