Wagyu Ground Chorizo Sausage Stuffed Jalapeno Poppers Food

CHORIZO POPPERS

Steps:

• Preheat oven to 350°. In a skillet, cook chorizo and onion over medium heat until sausage is cooked through, 5-7 minutes. Transfer to a bowl using a slotted spoon. Stir in all remaining ingredients except jalapenos., Cut jalapenos lengthwise in half; remove seeds and membranes. Fill each half with scant 1 tablespoon sausage mixture. Place in greased 15x10x1-in. pans. Bake, uncovered, until heated through, 18-20 minutes.

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Steps:

• 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.

LOADED STUFFED JALAPEñOS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.
• Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.
• Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.
• While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.

WAGYU GROUND CHORIZO SAUSAGE STUFFED JALAPENO POPPERS

Steps:

• PREPARING THE STUFFED JALAPENO POPPERS: Heat a large sauté pan with a small amount of oil on medium-high heat. Add the Fullblood Wagyu beef ground chorizo sausage in small pieces to the pan. Cook for 5 minutes while breaking up the pieces with a wooden spoon until the beef crumbles. Add the diced onion, and cook for 3 minutes longer. Drain the fat off the Fullblood Wagyu chorizo from the pan, and put the chorizo and onion mixture in the refrigerator to cool. Cut and seed the jalapeños, and place them on a baking sheet with parchment paper. In a large bowl, with a wooden spoon, mix the cream cheese until softened. Then add the parmesan cheese, mayonnaise, sriracha, and kosher salt to the bowl (with the cream cheese). Once the Fullblood Wagyu chorizo and onion mixture has cooled, add it to the bowl with the other ingredients. This is your Fullblood Wagyu chorizo and cheese stuffing mixture.
• FINAL STEPS: Heat the oven to 400°F. Fill the jalapeño halves with about 2 tablespoons of the Fullblood Wagyu chorizo and cheese mixture. Bake for 25 minutes or until the filling is bubbly and caramelized. Serve the Fullblood Wagyu chorizo stuffed jalapeño poppers warm, and enjoy!