These babies are addictive. Like, heroin-level addictive. But not nearly as harmful.
Some suggestions on modifications are using soy chorizo instead of pork chorizo, which I used. Or maybe beef chorizo.
Also, I used queso fresco because it's a Mexican cheese and this is my last Cinco de Mayo recipe before the big day and it melts really well too. You can use cream cheese, cheddar, even mascarpone.
If you wanted to go dairy-free then don't even bother. I mean, yes, you could use veggies instead but I'm a firm believer that jalapeño poppers need cheese. There is only one word for a popper without cheese: sacrilege.
This is what you need:
The Mexican crema is like a crème fraîche but Mexican. This recipe is not dairy-free at all. Get over it. It's a holiday.
You also need jalapeños to make jalapeño poppers. Who knew?
Begin by preheating the oven to 350F and getting the chorizo in the pan and cooking.
The kind I got wasn't in a casing. If your chorizo is encased just cut through the casing and squeeze the meat out into the pan.
While the chorizo is cooking, cut the jalapeños in half, deseed them and remove the white membranes. I find that using a spoon helps. Also, I left the stems on and cut through them because it looks better to me. If that's too much of a hassle for you then just cut the stems off, it's not like you're going to eat them anyway.
Once the chorizo is cooked through, drain it on a few paper towels.
After the chorizo has cooled down a little bit, add it to a bowl with the the cheese. Break the chorizo & cheese down into crumbles and combine them well.
Stuff the jalapeños with the chorizo & cheese mixture thusly:
Place them on a lined baking sheet and bake for 30 minutes or until the chorizo has browned and the cheese is all gooey. Here is a before and after:
Now it's time to make-a the sauce-a. "Mama mia, papa pia, baby got a diare-hey!" (Name that movie).
For the answer in a 3 second clip, click here.
Back to the sauce.
It's a Mexican crema Sriracha sauce.
So good. Soooo goooood.
I used a 2:1 ratio of crema to Sriracha, but adjust for your desired heat level. If you're unsure just add a little bit of Sriracha at a time and taste until you get the perfect ratio.
Drizzle the sauce on the poppers and put them in your mouth.
1 log of chorizo (I used pork but any kind will do, even soy)
1 package of queso fresco (comes in a small wheel wrapped in plastic)
about a 1/4 cup of Mexican crema
1/8 cup of Sriracha, or to taste
Preheat oven to 350F.
Begin by cooking the chorizo for about 10 minutes or until cooked through.
While chorizo is cooking, cut the jalapeños in half and remove the seeds and white membranes. (I find that using a spoon helps. Also, wash hands immediately after handling jalapeños, you don't wanna touch your eyes with "jalapeño hands." No bueno.)
Once chorizo has cooked through, drain on a few paper towels.
Add drained chorizo and all of the queso fresco into a bowl and mix until they are united and harmonious. Or combined.
Stuff the chorizo and cheese mixture into the jalapeños. Don't be stingy but don't be greedy either. Let your gut guide you. Or you can reference my photos as a guide.
Once all the jalapeños are stuffed, place them on a lined baking dish and bake for about 30 minutes or until the chorizo has browned some more and the cheese is nice and gooey looking.
Remove the jalapeños from baking sheet and place on plate/platter you will be using.
While they cool slightly, make the sauce. It just a mixture of Mexican crema and Sriracha. I used a 2:1 ratio, twice as much crema as sriracha and it had a respectable heat level. But adjust this to your preference.
Drizzle the sauce on the jalapeño poppers and dig in!