Chorizo and smoked gouda take these jalapeno peppers to the next level. A simple appetizer or side dish that will have your friends and family coming back for more. If you don’t like a lot of heat, the key is to make sure you remove ALL of the seeds and pith, which is the white part of the pepper. Enjoy!
2 links Mexican chorizo, casings removed
1/2-lb. smoked gouda, shredded
1/4 C. finely chopped red onions
1 egg
1/2 C. cream cheese, softened
1 Tbsp. hot sauce (optional)
Salt and Pepper
12 Large jalapeno peppers, seeded
and halved
Preheat oven to 375 degrees. 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 if using, 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.
