I have made these Chorizo Jalapeno Poppers a few times and they are always a hit. The first time I made them, the recipe called for shrimp instead of chorizo. The shrimp was blah and you really could not tell it was in the recipe. Chorizo is a much better pairing with the other ingredients. It would be a great hors d'oeuvre to make over the holidays.
Robin's Chorizo Jalapeno Poppers
20 plus jalapenos
8 oz. cream cheese
8 oz. Gouda, grated
1 bunch scallions, thinly sliced
1 chorizo link
Wearing gloves, cut jalapenos in half and scrape out the seeds and veins with a grapefruit spoon.
Break of the chorizo and saute. Drain on a paper towel.
Mix the cheeses, scallions and chorizo together.
Fill the the jalapeno cavity with the cheese mixture.
Cook in a 350 oven for 20 minutes or until the jalapenos are tender and the cheese is melted and starting to brown.
You can assemble the day before which is a great time saver.
In the summer, I put the jalapenos on a sheet of tin foil and place them on the grill with the cover down. Especially helpful when it is blazing out out and you don't want to heat up the house by turning on the oven.