{"id":2539,"date":"2017-09-14T16:39:21","date_gmt":"2017-09-14T20:39:21","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=2539"},"modified":"2017-09-14T16:41:27","modified_gmt":"2017-09-14T20:41:27","slug":"jalapeno-poppers","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=2539","title":{"rendered":"Smoked Gouda-Chorizo Jalapeno Poppers"},"content":{"rendered":"

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! <\/p>\n

\"\"<\/a>
\n2 links Mexican chorizo, casings removed
\n1\/2-lb. smoked gouda, shredded
\n1\/4 C. finely chopped red onions
\n1 egg
\n1\/2 C. cream cheese, softened
\n1 Tbsp. hot sauce (optional)
\nSalt and Pepper
\n12 Large jalapeno peppers, seeded
\nand halved<\/p>\n

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. <\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

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