Smoked Gouda Chorizo Jalapeno Poppers Recipes

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SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 24 poppers

Number Of Ingredients 9



Smoked Gouda-Chorizo Jalapeno Poppers image

Steps:

  • Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg.
  • Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.

2 links fresh Mexican chorizo, casings removed (about 8 ounces total)
8 ounces smoked gouda cheese, shredded
4 ounces cream cheese, softened
3 tablespoons sour cream
1/4 cup finely chopped red onion
1 tablespoon hot sauce (such as Frank?s RedHot)
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
12 large jalapeño peppers, halved lengthwise and seeded

JALAPEñO POPPERS WITH SMOKED GOUDA

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

Provided by Mark Bittman

Categories     Jalapeño     Pepper     Hot Pepper     Grill     Grill/Barbecue     Vegetarian     snack     Appetizer     Cheese     Gouda     Cream Cheese

Yield 4-6 servings

Number Of Ingredients 5



Jalapeño Poppers with Smoked Gouda image

Steps:

  • Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  • Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
  • Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
  • Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
  • Variations:
  • Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
  • Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
  • Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

12 large jalapeño chiles
4 ounces cream cheese
1 cup finely shredded smoked Gouda
Salt
Chopped fresh cilantro for serving

ROASTED JALAPENO POPPERS

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6



Roasted Jalapeno Poppers image

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
  • Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

SMOKED GOUDA CHORIZO JALAPENO POPPERS

My family and friends LOVE these poppers! While the Gouda adds a nice smoky dimension, I have made with other cheeses as well...still tastes great. I spray the parchment paper with olive oil spray first. Adapted from The Food Network. Hope you enjoy!

Provided by Scoutie

Categories     High In...

Time 40m

Yield 24 poppers

Number Of Ingredients 9



Smoked Gouda Chorizo Jalapeno Poppers image

Steps:

  • Special Equipment: parchment paper
  • Preheat oven to 375 degrees F.
  • 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, 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.

2 links chorizo sausage, casings removed
1/2 lb smoked gouda cheese, shredded
1/4 cup finely chopped red onion
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended ( Frank's Red Hot)
salt & freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

SMOKED GOUDA-CHORIZO JALAPEñO POPPERS RECIPE - (4.5/5)

Provided by á-61574

Number Of Ingredients 10



Smoked Gouda-Chorizo Jalapeño Poppers Recipe - (4.5/5) image

Steps:

  • Preheat oven to 375°F. 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, and salt and pepper, to taste. Press into jalapeño halves and assemble on a parchment-lined baking sheet. Bake until golden and bubbly, about 20 minutes.

2 (14-ounce) packages Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup red onions, finely chopped
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon Frank's Red Hot hot sauce
salt and freshly ground black pepper to taste
12 large jalapeño peppers, stemmed, seeded and halved
parchment paper

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Number Of Ingredients 9



Smoked Gouda-Chorizo Jalapeno Poppers image

Steps:

  • 1. Preheat oven to 375 degrees (can refrigerate and cook later)
  • 2. Brown Chorizo in a skillet over medium-high heat, about 8-10 minutes;drain and place into a large mixing bowl.
  • 3. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce , and salt and pepper, to taste.
  • 4. Press mixture into Jalapeno halves and assemble on a parchment lined baking sheet.
  • 5. Bake until golden and bubbly, about 20 minutes

2 links Mexican Chorizo, casings removed
1/2 pound Smoked Gouda, shredded
1/4 cup Red Onions, finely chopped
1 piece Egg
1/2 cup Cream Cheese
3 tablespoons Sour Cream
1 tablespoon Hot Sauce (recommended Frank's Red Hot)
1 teaspoon Salt and Freshly Ground pepper (to taste)
12 pieces Large Jalapeno Peppers, stemmed, seeded and halved

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