These easy Chorizo and Pimento Cheese Stuffed Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizer classic! Skip the cream cheese and upgrade to pimento cheese – you won’t look back!
This post may contain affiliate links which won’t change your price but will share some commission.
I. love. jalapeno poppers.
My parents make them all the time out when hosting big groups and they fly off the sheet pan before they make it onto a platter. The crunch of the jalapeno, creamy cheesy middle, and BACON. It is thee best.
I recently saw pimento cheese in a jalapeno popper and thought:
- That’s brilliant.
- I should add chorizo.
How to Easily Remove Seeds and Ribs
The heat of a jalapeno can be unpredictable, so to help mitigate that, it’s important to remove all the seeds and ribs. Here’s how I do it:
- Remove the top. Just as cloooose to the edge as you can.
- Slice down the middle long ways.
- Use a small spoon to scoop the ribs and seeds out into a bowl.
Make sure to get every little seed and rib!
Stuffing the Poppers
Once you have them all sliced and de-seeded and de-ribbed, fill them with ground, cooked chorizo. Don’t fill them super full: you’ll need room for pimento cheese and bacon. Not to mention, if they’re too full, they get harder to eat.
Next, top them with pimento cheese. I find it to be easiest if you fill a plastic sandwich bag with cheese, cut off the corner of the bag, and pipe it over the peppers. You’re going to bake the poppers which will cause the cheese to melt and spread, so a thick layer right down the middle of the popper is sufficient.
Bake the jalapeno poppers at 400 degrees F for 12 minutes, then top with crumbled cooked bacon.
Serve, and watch people silently stuff jalapeno poppers into their face.
For the best stuffed jalapeno poppers, get your chorizo from Porter Road. The quality is fantastic and you’ll feel great about eating it.
For more pork + cheese appetizer goodness, make some Queso Fundido, too. Or maybe you feel like you need to serve some real veggies along side this. Try my Zucchini Chips with Zesty Coconut Cream. And if you’re looking for a cocktail to go with this app, might I recommend A Nerd Cook’s recipe for Kentucky Bourbon Lemonade?
Watch the Chorizo and Pimento Cheese Jalapeno Popper VideoP.S. Don’t forget to pin this recipe so you can whip it up for every event!
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Chorizo and Pimento Cheese Jalapeno Poppers
- 13 jalapenos
- 1 pound ground chorizo, browned
- 8 oz pimento cheese
- 1/2 cup cooked and crumbled bacon
- Preheat oven to 400 degrees F.
- Cut off stem of jalapenos, then slice in half long ways and remove ribs and seeds with a spoon.
- Line a baking sheet with foil and arrange jalapenos, cut side up, on foil.
- Fill each jalapeno with cooked ground chorizo (but not too full). Transfer pimento cheese to a sandwich sized zipper bag and cut off the tip. Pipe pimento cheese on top of chorizo.
- Bake for 12 minutes, until cheese is melted and jalapenos are starting to soften.
- Sprinkle crumbled bacon over the top of each popper and serve.