Chorizo Stuffed Jalapeno Poppers

Chorizo Stuffed Jalapeno Poppers

Corrninne Keller – Ivy Tech- East Chicago Campus – 2012 Chorizo Contest

Prep Time: 25 min.
Start to Finish: 1 hour.
12 poppers


  • 12 small to medium fresh jalapenos
  • 1 package (9 oz.) shredded Chihuahua cheese
  • 6-8 oz. El Popular Chorizo (Original)
  • 1 egg beaten plus ½ tsp water
  • ¼ cup flour (for dusting)
  • 1 sleeve Ritz crackers, crushed
  • 3-4 cups cooking oil


  1. Heat cooking oil to 375 degrees. Cut tops of jalapenos off and remove seeds and white veins.
  2. In a skillet on medium heat cook chorizo until done, add the Chihuahua cheese and let melt. Using a piping bag or spoon, carefully add the chorizo and cheese mixture into the cavity of the pepper filling to the top.
  3. Replace tops back on the peppers. Dip poppers in the egg wash, flour, then crushed crackers.
  4. Deep fry till the outside of the popper is golden brown.


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