The Local Ladle

Chorizo Jalapeño Poppers

Chorizo Jalapeno Poppers 1

Every time I open a restaurant menu and to see jalapeno poppers under the appetizers, it’s like the remainder of the menu is a blur. It’s not even an option, I have to order the addicting spicy bites! This past weekend in Chicago, I fought over the last of Old Crow Smokehouses amazing bacon wrapped jalapeño poppers! They sparked the idea of me making jalapeno poppers of my own. Instead of using a bacon, that it most commonly used, I decided to go with a Mexican chorizo. The deep smoky and spicy flavor of the chorizo could not be a better match with the cream cheese and fresh jalapeno.

Check out my notes at the bottom for some great vegan substitutions! Chorizo Jalapeno Poppers

Chorizo Jalapeño Poppers

Prep time- 10 minutes

Cook time- 10 minutes

Serves 4 people


  • 8 whole jalapeños
  • 4 oz of chorizo (spicy Mexican sausage)
  • 1 cup cream light cheese
  • 1/2 cup shredded cheese (I like the Mexican mix!)
  • 1 cup panko bread crumbs
  • 1 cup light sour cream
  • 1 tablespoon sriracha sauce
  • Green onion and cilantro for garnish

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  1. Preheat the oven to 375 degrees.

2. Cut the jalapeños. Cut on one side of the stem, leaving a whole stem on the side you later will stuff. Put only the larger cut side of the jalapeno on a baking tray (don’t throw the other side of the jalapeno away, use it for a future dish!) Place unstuffed jalapeños in the heated oven for about 5 minutes to get a little tender.

3. Meanwhile, in a small frying pan on medium-high heat, cook the chorizo sausage. (no need to add any oil to the pan) The chorizo will turn from an orange/red color to more of a brown color when cooked through. Once cooked, place on a paper towel to allow excess fat to drain.

4. In a large bowl mix the cream cheese and shredded cheese until combined. Add the chorizo sausage to the cheese mixture.

5. Once the jalapeños have been in the oven for about 5 minutes take them out to stuff with the cheese mixture. Place the panko bread crumbs on a small plate and dip the top of the jalapeno (cheese side down) into the breadcrumbs. Do this for all the jalapeños and place them back onto the baking tray. Bake the poppers for another 10 minutes on 375 degrees.

6.  While baking, make the Sriracha Sour Cream Sauce. Mix 1 cup of sour cream with 1 tablespoon of sriracha and mix until combined. Transfer to a small plastic bag and snip off a very small part of the corner with a pair of sissors. (This will give you the drizzle effect over the finished poppers).

7. Drizzle the Sriracha Sour Cream Sauce over the poppers and top with green onion and ccilantro. Serve warm & enjoy!

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NOTES:  For my Vegans!  These bad boys are super easy to make vegan. In most grocery stores these days, there are several substitutes for cheese and also cream cheese. I was so happy to see that there is also now a soy chorizo! No need to even miss out on the amazing smoky chorizo flavor.

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