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You are here: Home / Recipes / Chorizo and Pimento Cheese Stuffed Jalapeno Poppers

Posted on October 8, 2019 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Chorizo and Pimento Cheese Stuffed Jalapeno Poppers

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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!

Hand taking jalapeno popper off a white plate on a hot pink background

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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:

  1. That’s brilliant.
  2. 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:

  1. Remove the top. Just as cloooose to the edge as you can.
  2. Slice down the middle long ways.
  3. 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.

Tray of sliced in half jalapenos filled with chorizo on pink surface

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.

Tray of sliced in half jalapenos filled with chorizo and pimento cheese on pink surface

Bake the jalapeno poppers at 400 degrees F for 12 minutes, then top with crumbled cooked bacon.

Jalapeno poppers on white platter on pink background

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 Video

P.S. Don’t forget to pin this recipe so you can whip it up for every event!

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Chorizo and Pimento Cheese Jalapeno Poppers

  • Author: Chelsea Cole
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 26 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American
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Description

These easy Chorizo and Pimento Cheese Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizer classic!


Scale

Ingredients

13 jalapenos

1 pound ground chorizo, browned

8 oz pimento cheese

1/2 cup cooked and crumbled bacon


Instructions

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.

Notes

Make sure to thoroughly clean out each jalapeno to control the spice level. I like to cook chorizo until it’s really well browned and crispy for an extra delicious popper!

Keywords: jalapeno popper

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Filed Under: Appetizers, Football, Gluten Free, Pork, Snacks, Veggies

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Chelsea

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Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

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