Chorizo, cheese and jalapeños, mix them together for an easy jalapeño appetizer win. This recipe combines three cheeses, Spanish chorizo and hollowed jalapeños cooked in a smoker for spicy yet complex treat. You might want to double the recipe because these always go quick.
Jalapeños are the mystery pepper, sometimes spicy and sometimes sweet. One way to reduce the heat of jalapeños is to remove the seeds and membranes inside. The most important thing to remember when cutting and handling peppers is wear gloves. I was stubborn for a long time and did not wear gloves. This has resulted in my hands and face burning after touching them with my pepper covered hands, even after several washes. It is much easier to put gloves on and take them off than to deal with hours of discomfort after cooking a jalapeño dish.
I prefer a whole jalapeños stuffed vs cut in half. I use a pepper holder to hold them vertical while cooking. This one on amazon comes with a special knife to remove the seeds and membrane from inside quickly and easily for fast prep. If you don’t have a stand you can cut the jalapeños in half and fill them with the stuffing. After that they can be cooked on a baking sheet lined with foil. This allows you to put more filling in if you choose in your chorizo stuffed jalapeños.
Chorizo stuffed jalapeños can be cooked on the grill, smoker or in your oven. Each way provides it’s own unique flavor. Use what you have available or however you are cooking to rest of your meal. These pair well with hickory smoked ribs. Don’t be afraid to try new things, I have also put these on top of a burger. Be creative.
Smoked Chorizo and Cheese Stuffed Jalapeños
Course: AppetizersCuisine: American Mexican Spanish Fusion, BBQDifficulty: Easy8
servings20
minutes30
minutes50
minutesIngredients
8 oz Softened Cream Cheese
`1/2 cup Shredded Smoked Gouda Tightly Packed
1/4 cup Shredded Gruyere Tightly Packed
6 oz Mild Spanish Slicing Chorizo
3/4 tsp Salt
3/4 tsp Pepper
1/2 tsp Onion Powder
Directions
- Preheat your oven, smoker or grill to 350. I prefer to smoke with white oak wood.
- Cut the tops off the jalapeños and remove the seeds and membrane.
- Remove the casing from the chorizo and coarsely dice.
- Mix all the ingredients together and fill the jalapeños just below the opening. Place stuffed jalapeños into holder.
- Cook for 30 minutes or until desired coloring of pepper is reached.
