Ingredients

The following ingredients have 12 Servings
  • 8 ounces Mexican pork chorizo
  • 1 small onion, peeled and chopped
  • 8 ounces cream cheese, softened
  • 1 cup shredded Mexican cheese blend
  • 12 pieces large jalapenos
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 tablespoons freshly-squeezed lime juice
  • 1/2 cup cilantro, stemmed and minced
  • salt to taste

Instruction

  • Remove chorizo from casings if not using bulk. In a wide pan over medium heat, add chorizo. Break into small pieces with the back of a wooden spoon. 
  • When chorizo begins to render fat, add onions. Cook for about 5 to 7 minutes or until chorizo is lightly browned and onions are softened. Remove chorizo from pan and drain well. Let cool completely.
  • In a large bowl, beat cream cheese using an electric mixer at medium speed until smooth and fluffy.
  • Gently stir in chorizo and shredded cheese.
  • Cut each jalapeno lengthwise and with a small spoon, scrape out any seeds and veins.
  • Spoon chorizo mixture into each of the hollowed pepper halves.
  • Arrange stuffed jalapenos in a single layer on a lightly greased baking sheet. Bake in a 450 F oven for about 10 to 15 minutes or until cheese is lightly browned and bubbly. 
  • Serve immediately with cilantro lime dipping sauce.