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