Chorizo Jalapeño Poppers

by V & V Supremo Foods, Inc.

4.75

40 Min

Servings

ingredients

If one of your 2020 resolutions is to try a ketogenic diet, our Chorizo Jalapeño Poppers are a great, easy, and delicious way to start! These Jalapeños are filled with a mixture of melted Chihuahua® Brand Quesadilla Cheese and chorizo and baked to perfection. Savory and full of flavor in each bite, this will be one of your favorite keto recipes of the year!

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Ingredients

12

large jalapeño peppers

12 large jalapeño peppers
1 link from (14 oz.) pkg.

Supremo® Brand Pork Chorizo from V&V SUPREMO®

1 link from (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
¼ cup

white onion, small dice

¼ cup white onion, small dice
1 clove garlic, minced

clove garlic, minced

1 clove garlic, minced clove garlic, minced
1 (7.06 oz)

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

1 (7.06 oz) Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

4 Steps to complete

1

Preheat oven to 375 degrees F. Line 1 baking sheet with parchment paper. Set aside.
2

Cut ¼ off each jalapeño pepper, starting near the crown and down to just near the tip. Using a small spoon, scoop out the seeds and membranes. Set aside.
3

Preheat medium skillet for 1 minute over medium heat. Cook chorizo for 4 to 5 minutes, crumbling with a spoon while cooking. Mix in onion and garlic. Continue to cook for an additional 3 minutes. Remove skillet from heat. Let cool for about 1-2 minutes. Mix in 1 cup Chihuahua® cheese. Divide mixture into 12 portions and set aside.
4

Divide remaining Chihuahua® cheese. Stuff each pepper with one portion of chorizo mixture, then top with 1 portion of cheese. Place peppers on a baking sheet and bake until the cheese is golden and bubbly, about 15-20 minutes. Enjoy.

Comments

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

40 Min
Ingredients :

5

INGREDIENTS:

12 large jalapeño peppers
1 link from (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
¼ cup white onion, small dice
1 clove garlic, minced clove garlic, minced
1 (7.06 oz) Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line 1 baking sheet with parchment paper. Set aside.
2. Cut ¼ off each jalapeño pepper, starting near the crown and down to just near the tip. Using a small spoon, scoop out the seeds and membranes. Set aside.
3. Preheat medium skillet for 1 minute over medium heat. Cook chorizo for 4 to 5 minutes, crumbling with a spoon while cooking. Mix in onion and garlic. Continue to cook for an additional 3 minutes. Remove skillet from heat. Let cool for about 1-2 minutes. Mix in 1 cup Chihuahua® cheese. Divide mixture into 12 portions and set aside.
4. Divide remaining Chihuahua® cheese. Stuff each pepper with one portion of chorizo mixture, then top with 1 portion of cheese. Place peppers on a baking sheet and bake until the cheese is golden and bubbly, about 15-20 minutes. Enjoy.

Chorizo Jalapeño Poppers

Notes: