Best 6 Chorizo Stuffed Jalapeno Peppers With Added Queso Content Recipes

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Have you ever craved a spicy, cheesy, and flavorful dish that will leave your taste buds tingling? If so, then chorizo stuffed jalapeño peppers with added queso content might just be the perfect recipe for you. This tantalizing dish combines the smokiness of chorizo, the heat of jalapeños, and the gooey goodness of queso to create a culinary masterpiece that is sure to impress your friends and family. Whether you're hosting a party or simply looking for a delicious and easy meal, this recipe is guaranteed to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CHORIZO STUFFED JALAPENO POPPERS WITH SWEET CORN PUREE



Chorizo Stuffed Jalapeno Poppers with Sweet Corn Puree image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Canola oil
2 tablespoons olive oil
1 shallot, diced
2 tablespoons garlic, minced
Salt and freshly ground black pepper
3/4 pound chorizo sausage, finely chopped
1 cup shredded smoked Cheddar
12 jalapenos, stems removed and hollowed out
1 cup buttermilk
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups panko bread crumbs
3 tablespoons butter
1 cup fresh or frozen corn kernels
1 lemon, juiced
Salt and freshly cracked black pepper
1 teaspoon sugar
1/4 cup chicken stock
2 tablespoons sour cream

Steps:

  • Preheat a fryer with canola oil to 375 degrees F.
  • In a medium-sized skillet over medium-high heat, add the oil. Add the shallots, garlic, salt and pepper, to taste, and the chorizo. Cook for 2 to 3 minutes until nicely browned. Remove the mixture from the pan to a medium bowl and allow it to cool slightly. Stir in the cheese and mix well. Stuff the jalapenos with the filling, using your fingers or a small spoon.
  • In a small bowl beat together the buttermilk and eggs. In a shallow dish add the flour and season with salt and pepper, to taste. In another shallow dish add the panko. Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko. Repeat the last 2 steps, if needed.
  • In the same pan the chorizo was cooked in, add the butter. Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes. Add the chicken stock and allow it to come to a hard boil. Remove from heat and cool slightly. Add the corn mixture to a blender and puree until smooth. Transfer the puree to a medium-sized bowl and stir in the sour cream.
  • Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute. Arrange them on a serving dish and serve with the sweet corn puree.

CHORIZO STUFFED JALAPENO PEPPERS WITH ADDED QUESO CONTENT



Chorizo Stuffed Jalapeno Peppers With Added Queso Content image

I'm relatively sure these would kill you if you deep fried them... and while I guarantee you'd die happy, I also figure that the "fat busting" rumors about my foreman grill have to be good for something.

Provided by Tzitzimitl

Categories     Lunch/Snacks

Time 30m

Yield 24 stuffed peppers, 6-8 serving(s)

Number Of Ingredients 5

1 lb chorizo sausage
2 cups grated cheddar cheese
12 large jalapenos
1 lb bacon
toothpick

Steps:

  • Cut the peppers in half and remove all the membranes and seeds from each half and set aside.
  • Mix the chorizo sausage with the cheddar cheese (you could use turkey chorizo or another spicy sausage in place of chorizo, if you prefer).
  • Roll the chorizo and cheese mixture into balls (about ping-pong ball sized) and fill each jalapeno half with sausage before wrapping with a slice or 2 of bacon.
  • Stick a toothpick through the bacon and jalapeno to keep the whole thing together.
  • I cook these for about 10-15 minutes at 375 degrees on my foreman grill -- or until the peppers are soft and the bacon is crispy. You can also place them on greased cookie sheet in a 375 degree oven until, again, the peppers are soft and the bacon gets crispy.

Nutrition Facts : Calories 850.7, Fat 75.7, SaturatedFat 30.2, Cholesterol 157.5, Sodium 1798.1, Carbohydrate 4, Fiber 0.8, Sugar 1.2, Protein 36.8

SMOKED GOUDA-CHORIZO JALAPENO POPPERS



Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 24 jalapeno poppers

Number Of Ingredients 9

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

Steps:

  • 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.

KETO CHORIZO-STUFFED PEPPERS



Keto Chorizo-Stuffed Peppers image

Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 6

Number Of Ingredients 8

3 bell peppers - halved, seeded, and stems removed
aluminum foil
4 eggs
salt and ground black pepper to taste
1 dash hot pepper sauce (e.g. Tabasco™)
½ pound chorizo sausage
½ cup pico de gallo salsa, drained
½ cup grated Cheddar cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  • Place bell peppers, cut-side down, on the prepared baking sheet.
  • Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
  • Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
  • Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
  • Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
  • Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g

JALAPENOS STUFFED WITH CHORIZO AND CREAM CHEESE



Jalapenos Stuffed With Chorizo and Cream Cheese image

Make and share this Jalapenos Stuffed With Chorizo and Cream Cheese recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 tablespoon minced onion
1 garlic clove, finely minced
3 ounces chorizo sausage
2 ounces cream cheese
1 tablespoon sour cream
12 jalapeno peppers, halved and seeded (can used jarred or fresh)
salt

Steps:

  • Heat oil in skillet and saute onion and garlic over medium heat for 2-3 minutes until translucent. Add chorizo and cook for five minutes breaking up meat as it cooks.
  • When fully cooked remove skillet from heat. Stir in cream cheese and sour cream. Season to taste with salt.
  • Spoon into halved jalapenos and serve.

Nutrition Facts : Calories 131.6, Fat 11.6, SaturatedFat 4.7, Cholesterol 23.8, Sodium 204.5, Carbohydrate 2.6, Fiber 0.8, Sugar 1.1, Protein 4.6

CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Provided by jiver

Categories     Appetizers and Snacks     Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
  • Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
  • Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g

Tips:

  • Choose the right peppers: Look for firm, brightly colored peppers with smooth skin. Avoid peppers with blemishes or soft spots.
  • Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Use high-quality chorizo: Fresh chorizo is best, but you can also use cured chorizo. If using cured chorizo, be sure to chop it finely.
  • Don't overcrowd the pan: When cooking the chorizo, don't overcrowd the pan. This will prevent the chorizo from browning properly.
  • Use a flavorful cheese: A good melting cheese, such as cheddar, mozzarella, or queso fresco, will help to bind the filling together and add flavor.
  • Don't overcook the peppers: The peppers should be cooked until they are tender, but not mushy. Overcooked peppers will become limp and lose their flavor.

Conclusion:

Chorizo-stuffed jalapeño peppers are a delicious and versatile appetizer or snack. They can be made ahead of time and reheated, or served fresh out of the oven. With a few simple tips, you can make sure that your chorizo-stuffed jalapeño peppers are perfect every time.

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