The Spicy Chorizo Jalapeño Poppers recipe is a perfect blend of flavors and textures that is such a fun twist on traditional poppers! This dish combines the heat of jalapeño peppers with the rich, savory taste of chorizo, all wrapped up in crispy bacon. The addition of Spanish Rice to the filling is perfect to round things out, making these poppers stand out from the rest. Whether you’re hosting a party, looking for a new BBQ favorite, or simply craving something spicy and satisfying, these jalapeño poppers are worth the effort.
Spicy Chorizo Jalapeño Poppers
These Spicy Chorizo Jalapeño Poppers are not your ordinary appetizer. The combination of spicy chorizo, sharp cheddar cheese, and fiery jalapeños creates a mouthwatering filling that’s both creamy and spicy. Wrapping them in bacon adds the perfect crunch and richness. The addition of Spanish Rice introduces a subtle hint of tomato and spices, enhancing the overall taste and adding a satisfying texture. Whether for a casual get-together or a special occasion, these poppers are going to become a new favorite.
Why you’ll love this dish…
- Bold Flavors: The mix of chorizo, jalapeño, and bacon is bring huge flavor to the table!
- Texture Contrast: From the crispy bacon to the creamy, cheesy filling, you can make a meal out of these poppers.
- Versatile: Serve them as an appetizer, a party snack, or a side dish to complement your main course.
- Customizable: Easily adjust the spice level or filling according to your preferences.
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Chorizo Jalapeño Poppers shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Jalapeno Peppers
- Ground Chorizo
- Bacon Slices
- Shredded Cheddar Cheese
- Long Grain White Rice
- Bacon Grease
- Yellow Onion
- Salsa
- Rotel
- Water
- Salt
- Taco Seasoning
Try our Cheesesteak Jalapeño Poppers too!
How to make Jalapeño Poppers with Chorizo
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prep:Preheat your grill to 375°F. Prep the jalapeños by halving and deseeding them. Cook the chorizo until crumbled and browned.
- Spanish Rice:In a skillet, cook the rice and onion in bacon grease until golden. Add salsa, Rotel, water, salt, and taco seasoning. Cook until the liquid is absorbed and the rice is tender.
- Filling:Mix the cooked chorizo with Spanish Rice and shredded cheese. Spoon the mixture into the jalapeño halves.
- Wrapping:Wrap each filled jalapeño half with bacon. Secure with a toothpick if needed.
- Cooking:Place the poppers on a lined baking sheet and cook on the grill for 45-50 minutes, or until the bacon is crispy. Let cool before serving.
Smoked Beef Bacon Jalapeno Poppers
Chorizo Jalapeño Poppers FAQ
Can I make these poppers in advance?
Yes, you can prepare the filling and stuff the jalapeños a day ahead. Wrap them in bacon and cook just before serving.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
What’s the best way to reheat leftovers?
Reheat in an oven, air fryer, or back in the grill at 350°F until warm and crispy.
Smoked Hog-Stuffed Jalapeño Poppers
Serve this with…
More great recipes with spice!
- Grilled Spicy Chili Garlic Chicken Thighs
- Traeger Spicy Corn Salsa Recipe
- Spicy Smoked Pork Ribs
- Spicy BBQ Pork Rice Bowl
- Pellet Grill Spicy BBQ Pork Tenderloin
- Spicy Grilled Chicken Teriyaki
Spicy Chorizo Jalapeño Poppers
Ingredients
- 12 jalapeno peppers
- 1 pound ground chorizo
- 24 slices bacon
- 1 cup shredded cheddar cheese
Spanish Rice
- 1 tablespoon bacon grease
- ½ cup long grain white rice
- 3 tablespoons diced yellow onion
- 3 tablespoons salsa
- 1 can rotel
- 3/4 cup water
- ½ teaspoon salt
- 1 teaspoon taco seasoning
Instructions
- Preheat your grill to 375°F.
- Prep the jalapeños by slicing in half and removing the seeds and the membrane. Set aside.
- Cook the chorizo and crumble as it is cooking. Set aside.
- Melt the bacon grease in a medium-sized, high-sided skillet over medium heat. Add the rice and the diced onion. Stir frequently, and cook for 5-7 minutes, or until lightly golden brown.
- Add the rest of the ingredients, stir, and cover.
- Let cook for 10-15 minutes or until all the liquid is absorbed. Stir the rice and check to make sure it is tender. If so, remove it from the heat.
- Mix together the cooked chorizo and the Spanish rice. Stir in the shredded cheese.
- Spoon 2 tablespoons of this mixture into each of the jalapeño halves.
- Wrap each jalapeño halves with a slice of bacon. Secure with a toothpick if necessary.
- Place each bacon-wrapped popper onto a parchment-lined baking sheet. Non-stick foil also works really well.
- Cook for 45-50 minutes, or until the bacon is cooked. Remove from the grill and let cool for 10-15 minutes before serving.
