Smoky Chorizo Stuffed Jalapeño Poppers

Allergens

Dairy (cream cheese), Soy (in some chorizo)

Ingredients

• 12 large jalapeños
• 8 oz ground chorizo
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup crumbled blue corn tortilla chips
• 1 tbsp freshly chopped cilantro
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions

1. Preheat your grill to medium heat (around 350°F).
2. Cut the jalapeños in half lengthwise, remove seeds and membranes, and gently brush the insides with olive oil. Set aside.
3. In a skillet over medium heat, cook chorizo until browned, breaking up any large pieces. Drain excess fat and transfer to a mixing bowl.
4. Add softened cream cheese, shredded cheddar cheese, crumbled blue corn tortilla chips, chopped cilantro, garlic powder, ground cumin, salt, and pepper to the chorizo. Stir until well combined.
5. Fill each jalapeño half with the chorizo mixture, pressing gently to pack it in.
6. Place filled jalapeños on the grill grate, cover, and cook for 10 12 minutes, or until the cheese is melted and the edges of the jalapeños are slightly charred. Keep an eye on them to ensure they don't overcook.
7. Remove from grill, let cool slightly, and serve immediately.

Chef’s Insight

For an extra smoky flavor, soak wooden skewers in water for 30 minutes before using them to hold the stuffed jalapeños while grilling.

Notes

For a spicier popper, leave some of the jalapeño seeds and membranes in place.