There’s a pretty big game coming up this Sunday. There will also be some famously expensive commercials, a hopefully outstanding halftime show, and a ton of snacks. When it comes to game day, snacks are important. You’ve got to sustain your energy to cheer on your team, after all. You’re going to want these chorizo-stuffed jalapeños on the table. Trust me.
Need more game day snacks? Look no further.
- chipotle black bean dip
- chipotle chicken tostada bites
- creamy avocado hummus
- queso fundido
- Buffalo chicken dip (Sory, Bills. Maybe next year.)
Remember those jalapeño poppers from our younger days? Think of this version as their glow up. No greasy, fried, soggy breadcrumb shell here. We’re adults now. We’re classy. We eat charcuterie. We drink craft beer. We eat chorizo-stuffed jalapeños. (We also acknowledge a night out at a college sports bar would leave us bedridden and begging for Tums and Gatorade for at least a day and a half. But let’s not dwell on that.)
These truly are a breeze to make. Just let the cream cheese and goat cheese soften some and the filling will come together so easily. Honestly, you could make your life even easier by assembling these the morning of the game, refrigerating them, and popping them in the oven just as everyone is arriving. Fair warning, though–they’ll be a surefire hit. A big win. A touchdown you might even say.
Too much? Not even sorry. It’s game day and we’re here to have some fun.
Wow the sports fans in your life with these spicy, creamy, homemade chorizo-stuffed jalapeños that are yards ahead of the frozen poppers our college selves threw down.
Chorizo-Stuffed Jalapeños
very slightly adapted from from Lisa Fain, The Homesick Texan Cookbook
Ingredients:
12 medium jalapeños
1/4 c. ground chorizo, removed from casings if in links (*see note if you can’t find good chorizo)
8 oz. cream cheese, room temperature
2 oz. goat cheese, room temperature
2 TBSP chopped cilantro, divided
1 tsp. dried Mexican oregano (What’s the difference? *see note if you can’t find Mexican oregano.)
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. cayenne pepper
Directions:
- Preheat the broiler to high and line a rimmed baking sheet with foil.
- Cut each jalapeño lengthwise, leaving as much of the top as possible. This forms a lip to keep the filling in. Using a small spoon or knife, scoop out and discard the seeds and white pith.
- In a small skillet over medium heat, brown the chorizo.
- Meanwhile, mix together the cream cheese, goat cheese, 1 TBSP cilantro, Mexican oregano, cumin, garlic, and lime zest. When the chorizo is cooked, scoop it out of the pan, reserving some for the tops if desired, and add to the bowl. Mix to combine.
- Fill each jalapeño half with about 2 tsp. of the cream cheese mixture and place on the baking sheet. Broil 8-10 minutes or until brown and bubbling. Garnish with remaining cilantro, let cool 2-3 minutes, and serve.
*note: Cooked chorizo links that look more like hard sausage won’t work here. If you aren’t able to find good ground chorizo where you live, spicy Italian sausage or bacon would be a great substitute. If you can’t find Mexican oregano, Italian or Greek (often simply labeled as oregano) will do.
