Jalapeño peppers stuffed with smoked gouda and chorizo

Votes: 6

Time: 1 hour.
Complexity: easily
Quantity: 24 canapés

Spicy food lovers will love this savory appetizer of hot jalapeño pepper halves stuffed with a meat and cheese mixture. The filling is made with spicy ground raw Mexican chorizo sausage. It's pan-fried and mixed with smoked Gouda, creamy cream cheese, and sour cream, which adds a delicious creaminess to the already savory meat, topped with a dollop of hot sauce. The stuffed jalapeños are baked in the oven to melt and crisp the cheese, then served. A great appetizer for house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 Mexican raw chorizo sausages, casings removed (about 200g total)
220 g smoked Gouda, grated
110 g cream cheese, softened
3 tbsp sour cream
1/4 cup finely chopped red onion
1 tablespoon hot sauce (such as Frank's RedHot)
1 large egg, lightly beaten
12 large jalapeños, halved lengthwise and seeded

Ingredient Substitution Suggestions

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Recipes with similar ingredients: jalapeno pepper, chorizo sausage, Gouda cheese, cream cheese, hot sauce, sour cream

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Fry the chorizo in a skillet over medium heat for 8-10 minutes. Transfer with a slotted spoon to a large bowl.

Add the Gouda, cream cheese, sour cream, red onion, hot sauce, salt, and black pepper to taste to the chorizo. Mix in the egg. Pour the mixture into the jalapeño halves and arrange them on a parchment-lined baking sheet.
Bake until golden brown and cheese is bubbling, 20 minutes.

Categories:

recipe / Stuffed dishes / Festive dishes / Party Dishes / Appetizers / Vegetable appetizers / Cheese appetizers / Sunny Anderson

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