Smoked Gouda-Chorizo Jalapeno Poppers
Recipe courtesy Sunny Anderson
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 24
superbowl
hors doeuvres
appetizers
superbowl
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- salt to taste
- 1 egg
- pepper to taste
- 3 tablespoons sour cream
- 1/2 cup cream cheese
- 1/4 cup red onion finely chopped
- 2 links mexican chorizo casings removed
- 1/2 pound smoked gouda shredded
- 1 tablespoon hot sauce (recommended: frank's red hot)
- 12 large jalapeno peppers stemmed, seeded and halved
- Carbohydrate 1.07430730445833 g
- Cholesterol 25.6027667041667 mg
- Fat 4.76906520995833 g
- Fiber 0.224283329509199 g
- Protein 3.05183100683333 g
- Saturated Fat 2.8214286391 g
- Serving Size 1 1 popper (28g)
- Sodium 112.69744813125 mg
- Sugar 0.850023974949135 g
- Trans Fat 0.453558815133334 g
- Calories 59 calories
Special Equipment: parchment paper Preheat oven to 375 degrees F. 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.
