Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Carefully slice each jalapeño pepper in half lengthwise. Using a small spoon or a melon baller, gently scoop out the seeds and membranes. For less heat, remove as much of the white membrane as possible. Wash your hands thoroughly after handling the jalapeños.12-15 fresh jalapeño peppers
- In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until it is fully cooked and no longer pink. Drain off any excess grease, leaving behind a small amount in the pan for flavor. Transfer the cooked chorizo to a paper towel-lined plate to absorb any remaining grease.8 ounces Mexican chorizo, casing removed
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and shredded Monterey Jack cheese. Add the garlic powder, smoked paprika (if using), and the chopped fresh cilantro. Mix well until all the ingredients are thoroughly combined and the mixture is smooth and creamy.4 ounces cream cheese, softened, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 teaspoon garlic powder, 1 Pinch smoked paprika, 1/4 cup finely chopped fresh cilantro, plus extra for garnish
- Stir the cooked and drained chorizo into the cheese mixture. Season with salt and freshly ground black pepper to taste. Remember that chorizo can be salty, so taste before adding too much salt.8 ounces Mexican chorizo, casing removed, Salt and freshly ground black pepper
- Dollop or spoon the chorizo and cheese filling generously into each hollowed-out jalapeño half. Don't be afraid to mound it slightly.
- In a shallow dish, lightly beat the egg. In another shallow dish, place the breadcrumbs.1 large egg, lightly beaten, 1/2 cup breadcrumbs (panko or regular)
- Gently dip the top of each stuffed jalapeño half into the beaten egg, ensuring the filling is coated. Then, carefully press the breadcrumb-coated side into the breadcrumbs, coating the filling and the exposed sides of the jalapeño.1 large egg, lightly beaten, 1/2 cup breadcrumbs (panko or regular)
- Arrange the breaded jalapeño poppers on the prepared baking sheet, cut-side up. If desired, sprinkle a little extra shredded cheese on top of the filling for an extra cheesy crust.Additional shredded cheese
- Bake for 20-25 minutes, or until the jalapeños are tender, the filling is hot and bubbly, and the breadcrumbs are golden brown.
- Let the poppers cool slightly before serving. Garnish with extra chopped cilantro and a drizzle of Sriracha or your favorite hot sauce, if desired.1/4 cup finely chopped fresh cilantro, plus extra for garnish, Sriracha or hot sauce
Notes
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven or toaster oven at 350°F (175°C) for 8-12 minutes for best crispiness.