Chorizo Jalapeno Poppers
Mike 
These poppers were made for game day. Creamy, cheesy chorizo filling packed into jalapeños, wrapped in bacon, kissed with smoke, and finished with a drizzle of hot honey; they hit every flavor note. I put my own Blazing Star spin on them, and let’s just say… they did not last long at the party.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 20 minutes | 1 hour | 8-10 | Easy | Spicy, Smoky, Creamy, Savory |
🛒Ingredients
- 8-10 large jalapeños
- 1 (9 oz) package pork chorizo
- 1 block (8 oz) cream cheese, softened
- 8 oz shredded cheddar cheese
- 1 tbsp Blazing Star Reaper Rub and Seasoning
- Thinly sliced bacon (enough to wrap each popper)
- Cajun honey-style seasoning (for exterior)
- Hot honey, for finishing
🔥Step-by-Step Instructions
-
Cook the chorizo.
Brown the pork chorizo in a skillet until fully cooked. Drain excess grease and allow it to cool. -
Make the filling.
In a bowl, combine cream cheese, shredded cheddar, cooked chorizo, and Blazing Star Reaper Rub and Seasoning. Mix until fully combined. -
Prep the jalapeños.
Slice jalapeños lengthwise and carefully carve them into shallow “boats,” removing seeds and membranes. -
Fill and wrap.
Spoon the chorizo cream cheese mixture into each jalapeño. Wrap each popper with thinly sliced bacon. -
Season.
Lightly season the outside of each bacon-wrapped popper with a Cajun honey-style seasoning. -
Smoke.
Cook on a smoker at 300°F for about 1 hour, until the bacon is rendered and lightly crispy. -
Finish and serve.
Drizzle with hot honey just before serving and enjoy hot.
💡Pro Tips
- Use thin bacon so it renders fully without overcooking the filling.
- Remove all seeds for mild heat, or leave some in if you like it spicy.
- These can be prepped a few hours ahead and kept chilled until cook time.
- Finish with extra hot honey right before serving for max shine and flavor.
🛒Shop the Flavors
➡️Try Next
