Texas Smoky Chorizo-Stuffed Jalapeños
This Tex-Mex Cookout Snack recipe features spicy chorizo-stuffed jalapeños, perfect for a Friday-night tailgate or secret restaurant hack that tastes even better at home. Serve this crowd favorite and experience the sizzle, aroma, and energy of a lively cookout gathering.
Allergens
Eggs, Dairy, Soy, Gluten
Ingredients
- 1. 24 fresh jalapeños, halved lengthwise with seeds removed 2. 1 lb chorizo sausage, casings removed 3. 1 cup shredded sharp cheddar cheese 4. 1/2 cup crumbled cotija cheese 5. 1/4 cup finely chopped green onions 6. 1 tbsp minced garlic 7. 1 tsp ground cumin 8. Salt and pepper, to taste 9. Olive oil, for brushing 10. Wooden picks or toothpicks
Instructions
- Preheat grill to medium high heat (350°F). Brush grill grates with olive oil.
- In a large skillet over medium heat, cook chorizo until browned, breaking it apart with a wooden spoon. Drain excess fat and set aside to cool slightly.
- In a bowl, combine cooked chorizo, cheddar cheese, cotija cheese, green onions, garlic, cumin, salt, and pepper. Mix well.
- Stuff each jalapeño half with the chorizo mixture, pressing firmly to pack it in. Place stuffed jalapeños on the grill, cut side up.
- Grill for 6 8 minutes or until the cheese is melted and the jalapeños are tender.
- Remove from heat, let cool slightly, then insert wooden picks into each stuffed jalapeño half for easy handling.
Chef’s Insight
For an extra smoky flavor, soak wooden picks in apple juice for 15 minutes before using.
Notes
Serve with your favorite Tex-Mex dips for an extra flavor boost.