Deliciously spicy and creamy, these Chorizo Stuffed Jalapenos are meaty bites that make great finger food for game day parties, holiday gatherings, and even summer picnics (cook them on the grill!)
Chorizo Stuffed Jalapenos are the perfect appetizer for your next party. Savory and delicious chorizo sausage is mixed into a cream cheese mixture making a cheesy filling that is irresistibly delicious!
Save this recipe by clicking on the ❤️ heart on the left-hand side of the screen or in the recipe card.
Chorizo Stuffed Jalapenos
I love jalapeño poppers. You know, those deep fried jalapeño peppers with cheddar cheese or cream cheese in them? I just don’t love the calories and carbs that come with that outside breading. So, I decided to make this lower carb version packed with flavor and its now one of my favorite ways to make a stuffed jalapeño.
These are great for summer picnics and make great game day appetizers and they are extremely versatile. You could use any type of ground meat you like in place of the chorizo. These were definitely worth heating the kitchen up for however you could cook them on the outdoor grill also.
🥘 Ingredients
This is an overview of the ingredients. See the recipe card below for amounts and instructions.
You will need jalapeno peppers, Mexican chorizo, cremini mushrooms, onion, cream cheese and shredded cheddar cheese or a Mexican cheese blend.
🔪 Instructions
- Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and set aside.
- Prep the jalapeno peppers by slicing them in half lengthwise and removing the seeds and membranes.
- In a large skillet over medium heat, cook the chorizo stirring with a wooden spoon, until oils begin to release and sausage starts to crisp up.
- Remove chorizo from skillet and place on a paper towel to absorb excess grease.
- Place diced mushrooms and onions in skillet and saute until water releases from the mushrooms and onions become transparent.
- Return chorizo to skillet and stir to combine. Remove from heat.
- Add cream cheese and cheddar cheese to chorizo mixture, stirring to combine.
- Stuff each pepper half with a spoonful of the cheese mixture and bake 15 minutes.
📖 Variations
Bacon wrapped: wrap a slice of partially cooked bacon around the stuffed jalapeno and secure it with a toothpick before baking.
Spanish chorizo version: substitute Spanish chorizo, which does not have heat like Mexican chorizo does for a less spicy version.
Meat swap: substitute sweet Italian sausage or ground beef for the chorizo for a milder heat factor.
🥫Storage
Refrigerate: store leftover stuffed jalapenos in an airtight container up to 4 days.
Reheat: warm in the air fryer or oven at 350 degrees until warmed through.
💭 Tips
- Double the recipe and freeze half of the unbaked poppers in a freezer safe container up to 3 months. To bake remove from freezer and bake as instructed until hot.
🙋 Things to Know
Jalapeno peppers vary in spice factor. You may have some that are super spicy and some that are not spicy at all. If you are fearful of too spicy of a pepper, be sure to remove all seeds and membrane from the pepper and choose a less spicy meat to mix in.
If you love the spicy flavor of Mexican Chorizo, then you will want to try this air fryer Potato Puffs recipe with diced jalapeno and chorizo.
This Italian Style Air Fryer Stuffed Peppers recipe is a hearty and delicious meal.
These burgers stuffed with cheese, bacon and onion then cooked on the grill are juicy and delicious!
Another great cheesy and spicy air fryer recipe is this Jalapeno Popper Stuffed Chicken.
🍽 Serve with..
Serve these Chorizo Stuffed Jalapenos as an appetizer at your next gathering or as a side to your next meal.
📖 Recipe
Chorizo Stuffed Jalapenos
Deliciously spicy and creamy, these Chorizo Stuffed Jalapenos are meaty bites that make great finger food for game day parties, holiday gatherings, and even summer picnics (cook them on the grill!)
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Ingredients
- 4 oz. fresh Mexican Chorizo casings removed and crumbled
- 1 cup cremini mushrooms diced
- ¼ onion minced
- ½ cup shredded Monterey Jack Cheese
- ½ cup whipped cream cheese
- Salt and black pepper to taste
- 12 Jalapeno Peppers split in half and seeds removed
Instructions
-
Preheat oven to 400 degrees.
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Cook the chorizo over medium heat, stirring with a wooden spoon, until oils begin to release and sausage starts to crisp up. Remove chorizo from skillet.
-
Place mushrooms and onions in skillet and saute until waters release and onions become transparent. Return chorizo to skillet and stir to combine. Remove from heat.
-
Measure out cheeses and add sausage mixture, stirring to combine. Stuff each pepper with a spoonful of the cheese mixture and bake 15 minutes.
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See note section for air fryer instruction.
Notes
If using the air fryer, cook peppers for 7 minutes, or until cheese is bubbly and pepper is cooked.
Nutrition
Calories: 126kcalCarbohydrates: 3gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 609mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 678IUVitamin C: 3mgCalcium: 74mgIron: 1mgNet Carbohydrates: 2g
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