Chorizo and Pimento Cheese Stuffed Jalapeno Poppers

Move over sous vide custard: sous vide pumpkin pie will be your new favorite new sous vide dessert! Perfect texture and flavor, and no sacrificing crust. What’s better than pumpkin pie in a jar?!


– 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.