Chorizo Jalapeno Poppers
Inspired by my friend Grill Vault BBQ, these Chorizo Jalapeño Poppers were made for our game-day party and did not disappoint. Whole jalapeños are carved into boats, filled with a creamy mixture of pork chorizo, cheddar cheese, cream cheese, and Blazing Star BBQ Reaper Rub, then wrapped in bacon and smoked. A final drizzle of hot honey brings together the creamy, smoky, spicy, and sweet flavors.
Recipe Details
| Yield | 8 to 10 poppers |
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Cooking Temperature | 300°F |
Ingredients
- 8 to 10 large jalapeños
- 1 package pork chorizo, 9 ounces
- 1 block cream cheese, 8 ounces, softened
- 8 ounces shredded cheddar cheese
- 1 tablespoon Blazing Star BBQ Reaper Rub
- Thinly sliced bacon, enough to wrap each popper
- TFTI.BBQ Spicy Garlicky Cajun Honey Rub, for the outside
- Melinda’s Hot Honey, for finishing
Instructions
- Cook the chorizo. Brown the pork chorizo in a skillet until completely cooked. Drain the excess grease and allow the chorizo to cool.
- Make the filling. Add the softened cream cheese, shredded cheddar cheese, Blazing Star BBQ Reaper Rub, and cooled chorizo to a bowl. Mix until evenly combined.
- Prepare the jalapeños. Carefully carve an opening into the top of each whole jalapeño to create a boat. Remove the seeds and membranes through the opening.
- Fill the jalapeños. Spoon the chorizo and cream cheese mixture into each jalapeño boat.
- Wrap and season. Wrap each filled jalapeño with thinly sliced bacon. Lightly season the outside with TFTI.BBQ Spicy Garlicky Cajun Honey Rub.
- Smoke the poppers. Place the poppers on a smoker preheated to 300°F. Cook for approximately 1 hour, or until the bacon is rendered and cooked to your preferred texture.
- Finish with hot honey. Remove the poppers from the smoker and drizzle them with Melinda’s Hot Honey. Allow them to cool slightly before serving.
Mike’s Notes
- Drain the cooked chorizo well and let it cool before mixing it with the cheeses.
- Thinly sliced bacon renders more effectively during the one-hour cook than thick-cut bacon.
- Removing the seeds and membranes creates room for more filling and reduces some of the jalapeño heat.
- Add the hot honey after cooking so it stays glossy and delivers a fresh sweet-heat finish.
Frequently Asked Questions
Do I cut the jalapeños completely in half?
No. For this version, carefully carve an opening into the top of each whole jalapeño to create a boat. This helps hold the filling inside while the poppers cook.
Do I need to cook the chorizo before filling the jalapeños?
Yes. Cook the chorizo completely, drain the excess grease, and let it cool before combining it with the cream cheese and cheddar.
How spicy are these Chorizo Jalapeño Poppers?
The jalapeños and Reaper Rub provide noticeable heat, while the cream cheese, cheddar, bacon, Cajun Honey Rub, and hot honey create a flavorful balance.
Can the poppers be prepared ahead of time?
Yes. Assemble and wrap the poppers a few hours before cooking, cover them, and keep them refrigerated until the smoker is ready.
Shop the Flavor
Shop Reaper Rub Shop TFTI.BBQ Cajun Honey Rub Shop Blazing Star BBQ on Amazon
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