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Chorizo and Pimento Cheese Jalapeno Poppers
These easy Chorizo and Pimento Cheese Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizer classic!
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!
Calories: 92kcal, Carbohydrates: 2g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 253mg, Potassium: 28mg, Fiber: 1g, Sugar: 1g, Vitamin A: 249IU, Vitamin C: 9mg, Calcium: 33mg, Iron: 1mg
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