Description
Cheese and Chorizo Stuffed Jalapeños are a classic Mexican-inspired appetizer featuring tender jalapeños filled with melty queso asadero and savory chorizo. Perfect for cookouts, parties, and family gatherings.
Ingredients
- 6–8 jalapeño peppers
- 1 tsp olive oil
- 5 oz Mexican chorizo
- 5 oz queso asadero, coarsely grated
- 6–8 corn tortillas
- Fresh cilantro, chopped
- Kosher salt, to taste
Instructions
- Fill a medium saucepan halfway with water and bring to a boil.
- Add jalapeños and simmer for 5 minutes until they turn pale green.
- Remove from heat and allow peppers to cool in the water.
- Heat olive oil in a skillet over medium heat.
- Add chorizo and cook, breaking it apart, until browned.
- Cut a slit in each jalapeño, leaving the stem and tip intact.
- Carefully remove seeds and membranes with a small spoon.
- Stuff peppers with shredded queso asadero and top with cooked chorizo.
- Arrange on a baking sheet and place under the broiler for 2–5 minutes, until cheese melts.
- Serve over warm corn tortillas, garnished with cilantro and kosher salt.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Most chorizo releases enough fat during cooking, so very little oil is needed.
- Serve with Mexican rice, charro beans, or grilled meats.
- Broil just until the cheese melts to avoid overcooking the peppers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Broil
- Cuisine: Mexican