Hot Chorizo Poppers Wrapped in Bacon


Recipe by Brittney Upshaw
Ivy Tech- East Chicago Campus
2013 Chorizo Contest

  • Prep Time: 25 minutes
  • Start to Finish: 1 hour
  • 24 servings
  • 1 package of El Popular Chorizo Original
  • 24 Jalapeno peppers
  • 8 oz. of Queso Fresco
  • 8 oz. of Cream Cheese (softened)
  • 24 slices of bacon
  • Toothpicks
  1. Cook El Popular Chorizo Original, without casings in hot skillet over medium heat until cooked. Drain excess grease. Set aside.
  2. Combine the shredded Mexican Queso Fresco and softened cream. Set aside.
  3. Cut a slit in each jalapeno, starting near the crown and down to just near the tip. Clean out the membrane of the pepper and the seeds with the back of a teaspoon.
  4. Using the same spoon, stuff the peppers half full with the cheese mixture.
  5. Next, sprinkle the Chorizo on top of the cheese mixture.
  6. Finally, wrap the peppers, with the slice of bacon. Secure the bacon to the pepper with a toothpick. Preheat oven to medium hot heat. Bake peppers for 8-10 minutes, rotating each pepper every 2 minutes. Let the peppers cool slightly, remove the tooth picks and serve warm.