Smoked Gouda-Chorizo Jalapeno Poppers (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ingredients:
2 links mexican chorizo, casings removed |
1/2 pound smoked gouda, shredded |
1/4 cup finely chopped red onions |
1 egg |
1/2 cup cream cheese |
3 tablespoons sour cream |
1 tablespoon hot sauce (recommended: frank's red hot) |
salt and freshly ground black pepper |
12 large jalapeno peppers, stemmed, seeded and halved |
Directions:
1. Special Equipment: parchment paper
2. Preheat oven to 375 degrees F.
3. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
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