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Cranberry Chorizo Jalapenos

Cranberry Chorizo Jalapeno Poppers

Erica
Spicy jalapenos, filled with a creamy, chorizo sausage and sweet cranberry stuffing, and panko crusted for a perfect crunch.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Cuisine Christmas, holiday, spicy
Servings 32 poppers

Ingredients
  

  • 1 5.2 oz package garlic and herb cheese (such as Boursin)
  • 1 cup shredded white cheddar cheese
  • 4 oz finely chopped Spanish chorizo sausage
  • ½ cup dried cranberries chopped
  • 2 Tbs light brown sugar
  • ¼ tsp cinnamon
  • 16 jalapenos halved with seeds and ribs removed
  • ¼ cup panko breadcrumbs
  • extra virgin olive oil

Instructions
 

  • Heat oven to 425F.
  • In a medium mixing bowl, add the cheeses, chorizo, cranberries, sugar, and cinnamon. Use a fork to combine. Stuff the jalapenos and place on a bake sheet.
  • Separately, add the panko to a small bowl. Drizzle with ~1/2 tsp olive oil and combine. One by one, invert each stuffed jalapeno onto the breadcrumbs and gently press. Place back on the back sheet.
  • Bake at 425F for 15 minutes until peppers are just slightly softened, filling is warmed through, and panko crust is golden. Yields approximately 32 appetizers.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!