Smoked Gouda-Chorizo Jalapeno Poppers

Hollowed pepper halves with cheese, chorizo, cream cheese and more, then baking them until bubbly.

2 links Mexican chorizo, casings removed

1/2 pound smoked gouda, shredded

1/4 cup finely chopped red onions

1 egg

1/2 cup cream cheese

3 tablespoons sour cream

1 tablespoon hot sauce (recommended: Frank's Red Hot)

Salt and freshly ground black pepper

12 large jalapeno peppers, stemmed, seeded and halved

Special Equipment: parchment paper

Preheat oven to 375 degrees F.

Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment-lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Recipe from Sunny Anderson

Yum