spring hill ranch's jalapeño poppers

Name: Spring Hill Ranch's Jalapeño Poppers
Prep time: 45 min
Cook time: 50 min
Yield: 12
Cuisine: Southwestern
Ingredients: 8 ounce(s) bulk mexican chorizo, cooked, cooled and drained; 8 ounce(s) cream cheese, softened; 1 cup(s) finely grated monterey jack cheese (about 2 ounces); 1 cup(s) finely grated sharp cheddar cheese (about 2 ounces); 1/2 teaspoon(s) new mexico chili powder; 1/2 teaspoon(s) powdered mexican oregano; 1/4 teaspoon(s) ground cumin; 1/4 teaspoon(s) granulated onion (or onion powder); 1/4 teaspoon(s) granulated garlic (or garlic powder); 24 medium jalapeño chiles; 12 slice(s) smoked bacon, sliced to half-length

(2 RATINGS)

68 Pinches 7 Photos

Wiley P

Sierra Vista, AZ

Updated on Sep 23, 2013

What southwestern get-together would be complete without having poppers on the appetizer table? The two keys to wonderful poppers are to (1) clean out the inside of the chiles really well so they are not too spicy hot , and (2) build some complexity into the filling to enhance the the flavor of the chiles. I think you'll love the way we have set these poppers up - all our friends and neighbors do!

Rate

prep time 45 Min

cook time 50 Min

method Grill

yield 12 serving(s)

Ingredients

8 ounces bulk mexican chorizo, cooked, cooled and drained
8 ounces cream cheese, softened
1 cup finely grated monterey jack cheese (about 2 ounces)
1 cup finely grated sharp cheddar cheese (about 2 ounces)
1/2 teaspoon new mexico chili powder
1/2 teaspoon powdered mexican oregano
1/4 teaspoon ground cumin
1/4 teaspoon granulated onion (or onion powder)
1/4 teaspoon granulated garlic (or garlic powder)
24 medium jalapeño chiles
12 slices smoked bacon, sliced to half-length

How To Make spring hill ranch's jalapeño poppers

Step 1

In a medium mixing bowl, combine the cooled chorizo and cream cheese. Thoroughly mix in the two cheeses. Sprinkle the chili powder, powdered oregano, ground cumin, granulated onion and granulated garlic over the mixture and thoroughly mix them in.

Step 2

Remove the stem ends from the jalapeños. Using a chile reamer, melon-baller or narrow bladed paring or boning knife, remove as much of the seeds and veins as you can. (Most of the spicy heat of a chile is in the seeds and veins - the more you remove, the more docile the spiciness.)
Step 3

Using a spoon, stuff the filling into the hollowed-out jalapeños.
Step 4

Lay a piece of bacon snuggly over the top and down the sides of each stuffed chile. Secure it in place with a wooden toothpick. Place the chiles in a popper rack or other accessory that will allow them to remain upright during the roasting.
Step 5

Using indirect medium heat on a grill or in a 350° oven, roast the poppers until the chiles are cooked through and the bacon has crisped up a little, about 45 minutes. Serve hot or at room temperature
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