I love appetizers, and anything featuring jalapeño peppers is always a crowd-pleaser. These chorizo-stuffed jalapeño poppers are one of my favorites. They combine creamy cheese, savory chorizo, and a touch of heat for a snack that’s perfect for game day, a casual get-together, or simply when you want something delicious and satisfying.
Ingredient Notes
- Jalapeño peppers – choose firm, fresh peppers. Uniform size helps them cook evenly, but a variety of sizes will still work fine.
- Mexican chorizo – this raw, spicy sausage requires cooking before stuffing if you choose it; see notes below for alternatives.
- Spanish or Portuguese chorizo – the cured variety can be diced and used without additional cooking, adding a concentrated, smoky flavor.
- Onion – finely minced and sautéed with the chorizo for depth of flavor and a bit of sweetness.
- Butter – used to sauté the onion and chorizo and add a rich base flavor.
- Cream cheese – creates a silky, creamy filling that balances the spice.
- Monterey Jack – adds meltiness and mild flavor. Cheddar, pepper jack, or another grated cheese can be substituted if you prefer.
Types of Chorizo
There are two main kinds of chorizo used in cooking. While both share similar seasoning profiles, they behave differently in recipes.
Spanish/Portuguese chorizo is a cured sausage that’s ready to eat. It adds intense, concentrated flavor similar to cured salami or pepperoni and does not require cooking before use. Diced finely, it mixes easily with the cheese filling and adds a pleasant savory note.
Mexican chorizo is a raw, highly seasoned sausage that must be cooked before use. If you prefer this variety, remove it from the casing and sauté it with the onion in butter, breaking it up into small pieces until fully cooked. Drain any excess fat before combining with the cheeses.
Expert Tip: Spanish chorizo often comes in sweet, medium, and hot varieties. Using a milder chorizo pairs well with the jalapeño’s heat and complements the creamy filling without becoming overpowering.
I’m surprised I hadn’t used chorizo as a popper filling sooner—its bold flavor pairs perfectly with the creamy cheese and fresh jalapeño. These poppers quickly became a regular at our gatherings.
How To Stuff a Jalapeño Pepper
Start by preparing the chorizo and onion filling. Sauté diced chorizo and minced onion in butter until the onion is tender and the chorizo is cooked through if using raw Mexican chorizo. This generally takes about 5–8 minutes. Allow the mixture to cool completely so the cream cheese doesn’t melt when combined.
Mix the cooled chorizo and onion with softened cream cheese and grated Monterey Jack until evenly combined. To fill the cored jalapeños, press the mixture into each pepper using a small spoon or knife. Push the filling in firmly so each pepper is generously filled but not overstuffed. Arrange the stuffed peppers on a popper rack, baking sheet, or grill tray, ready for cooking.
How To Cook Jalapeño Poppers
These poppers can be grilled or baked, and both methods yield excellent results. A popper rack is handy for either method and helps the peppers cook evenly without tipping.
Grill: Preheat to medium heat, aiming for about 350–400°F (175–200°C). Place the popper rack on the grill and close the lid. Grill for 12–15 minutes, or until the peppers have softened and the cheese begins to bubble and brown slightly.
Oven: Preheat the oven to 350°F (175°C). Place the popper rack on a baking sheet to catch any drips, then bake for 15–20 minutes, or until the peppers are tender and the cheese is bubbly and lightly golden.
Other Jalapeño Popper Ideas
If you enjoy trying new fillings, experiment with different combinations. Popular variations include:
- Bacon and cheddar for a classic, smoky-salty option.
- Crawfish and cheddar for a richer, seafood-forward popper.
- Variations using pepper jack or smoked cheeses for added heat and depth.
Each filling brings its own character to the jalapeño. For these chorizo poppers, the mix of cured or cooked chorizo with cream cheese and Monterey Jack creates a well-balanced bite—salty, creamy, and slightly spicy.
Chorizo Stuffed Jalapeño Popper
Ingredients
- 16 jalapeño peppers
- 2 tbsp butter
- 1/2 pound Spanish or Portuguese chorizo, diced finely
- 1 small onion, minced
- 1/2 cup cream cheese
- 1/2 cup grated Monterey Jack cheese
Instructions
- Cut the tops off the jalapeños and core them, removing seeds and membranes to reduce heat if desired.
- Sauté butter, onion, and chorizo until the onion is tender and the chorizo is cooked through (about 5–8 minutes). Allow the mixture to cool completely.
- Make the filling by combining the cream cheese, grated Monterey Jack, and the cooled chorizo mixture until evenly blended.
- Fill each jalapeño with the cheese and chorizo mixture and arrange them on a popper rack or baking tray.
- Oven: Place the popper rack on a baking sheet to catch drips and bake at 350°F (175°C) for 15–20 minutes, until peppers soften and cheese bubbles.
- Grill: Preheat grill to medium (about 350–400°F / 175–200°C). Place the popper rack on the grill, close the lid, and cook for 12–15 minutes until peppers are tender.
Nutrition
Per serving:
This recipe was originally published in August 2012.