Jalapeno Poppers with Chorizo
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- Опубліковано 29 кві 2020
- Meat Church Chorizo Jalapeno poppers recipe: bit.ly/MeatChurchJalapenoPoppers
Meat Church Crab Jalapeno poppers recipes: bit.ly/crabpoppers
Meat Church BBQ Supplies: www.meatchurch.com/
Instant Read Thermometer: bit.ly/MCThermapen
Tired of the same old jalapeño poppers? Well kick them up a notch by adding a little pan fried chorizo! This makes a great appetizer a little more hearty with one of our favorite sausages fried in a cast iron skillet.
We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with. Feel free to tweak it and make it your own!
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#MeatChurchBBQ #Recipe #JalapenoPoppersChorizo - Навчання та стиль
Pro tip, the handle of a spoon works very well for coring the peppers 🌶️🌶️.
Pro tip, a pastry piping bag makes filling the peppers with cheese mix fast and easy!!
Much love for what you do Matt.
Look great! I love doing 'Poppers' I've always had good luck putting the cheese mixture is a food storage bag, clipping the corner and piping it into the pepper halves.
Stealing this idea. You are the bomb, Keith. Making 100+ poppers in my WSM on Saturday.
@@TheIcemanSlice Thank you. Let us know how they turn out.
Why didn't I ever think of doing that years ago 🤦🏼♂️ thank you good man 🍻
Also works for piping deviled eggs.
@@leestebbins5051 Yup...very nicely.
I made them yesterday I double the ratio of Chorizo to cheese. I also used the whole Jalapeno and wrapped with a full slice of bacon.
They were great.
Thanks
Gotta love a neighbor that shares bbq space! :)
Looks awesome Matt, definitely going to make these. You're bringin' a whole new life to my old Traeger Lil Tex!
Yep. I'm going to try these this weekend!
Awesome video. The chorizo idea is something I've got to try. I love the fact that the pooch appears during prep - knows what is coming is going to be good.
I have a yellow lab who is the biggest food junkie I've ever had in a dog! She loves, I mean loves, human food. And she's an endless pit. Love them doggies
that looks amazing!!! Never made that before but will try now on my Pro 22 TRAEGER
This recipe is awesome. Will for sure be making them again
Those look fantastic!
I'm going to try these soon!
Looks amazing! Can’t wait to try these poppers 🤤
I just started using meat church rubs, all I can say is, Thank You!!!
Ruben Lopez 🙏🏼
The chorizo is a game-changer. Thanks for a great recipe
Did these today...first time doing poppers and loved them...thank you...
Kenneth Young awesome!! 🔥🔥
I made these yesterday and they were a hit! I’ll be making them again for sure 👍🏻😃
If you leave the top on the pepper then cut in half the filling won’t fall out. Just scrape the inside with a spoon. I do it all the time. So good. Great video.
I made these last night!! OMG one of the best things I have ever smoked in my Charbroiler smoker!! Only thing I changed was using applewood smoked bacon and I used my own homemade rub on the outside. (Brown sugar, cumin, garlic powder, smoked paprika, salt, pepper, italian seasoning, mustard powder and onion powder). Meat Church thanks for putting up this recipe!!
Those look so good. Thanks for the video!
Been doing this for years. I use a cake decorater to pump the mix into the jalapenos. Makes it way easier. Also, try using an apple core tool to take out the rind.
i could spend the rest of the month on this channel - so much goodness!!!
Thanks Meat Church 👍🏻 one day I’m going to make it up there from San Antonio!
Omg, that looks amazing 😉. Thanks for sharing cheers 🍻
looks awesome Matt
Will definitely try these out on the traeger🔥
We make poppers A LOT in the smoker, gonna give this a try next time.
Making these right now! Stoked! I also hear I am getting the Ocho for Father's day. 😬😊
We make them as well using spicy sausage, pulled pork and whatever else we have. I like the crab idea and I will try that soon. Nothing like lump crabmeat from MD Blue Crabs
🤤 definitely doing these soon.
I love mine whole I double wrap them in bacon long ways then width. Great recipe, I would probably make my own chorizo most store-bought chorizo inst made from meat at all they use glands found in the face of the beef or pork. Something I learned when learning to make my own chorizo. Nice to find a fellow Waxahachie guy on here! I love your videos just started following you.
Just tried the recipe, well worth it. Wish I could post a photo.
Heck yea we love poppers done sausage before and seasoning also have put brown sugar on them. Cant wait to try them this way. Once this pandemic is over and you can start doing classes again the wife knowns thats what I want for my birthday or Christmas. Lol
Looks really delicious from great👍👍👍
Oh man that looks good. I have a mission today, must make poppers!
Those look awesome Matt! I like the idea of crab meat.
Made these and substituted a pound of jimmy dean breakfast sausage for the chorizo, added some shredded cheddar, and then seasoned them with Holy Voodoo... Absolutely delicious!
Looks bomb! Gotta keep the stems on though so the filling doesn't leak out. Also gives you a solid bite handle.
These look delicious and I’ll have to try. I need a coring tool like that. 😜🤓
Never made them before...not much interest...but now...I’ve got to try these...you inspired me...lol
I tried the recipe used garlic creamcheese chedder cheese(for colour). Removed the crown and all the seeds and vains with a length wise slit. Stuffed them the bacin was rubbed down with salt pepper garlic powder. After 35min used bbq sause and some honey too give it extra bang per bite
Thanks for the recipe. I made my 1st poppers today and they were delicious 🤤
shane s love it!
Everytime we have a family gathering that's what I am in charge of making. Only thing different, I do turkey sausage and also mix Monterey jack and cheddar in the cream cheese.
Best name choice...kudos!
going to do this as i love chorizo. but im going to add some diced sweet onions. i stuff bell peppers with butcher block chorizo from the local carniceria and they are da bomb...
yuummy im going try it for sure plus i want make few ghost pepper one like that
Made these last night with turkey sausage. My wife said, “that’s the best thing you’ve ever smoked”. Not sure how to take that but the poppers were amazing.
Shawn Tafoya super cool!
😂
Tried these yesterday, they turned out awesome - I did cut back on the cream cheese and added in some shredded extra sharp - not usually a cream cheese fan but they came together amazing.
Richard Conohan awesome!! 🔥
Try adding some shredded pepperjack for a nice cheese stretch and extra flavor
Much love an respect here from DirtChurchClub
We will be blessing the grill with your jalapeño popper recipe
I have used finely chopped smoked brisket and Monterey Jack cheese for stuffing.....yum
Great idea thanks for posting,I made a smoked beef chuck last Sunday and put the last of it in the freezer.Now I now what I`m gonna do with it.
@@francinecorry633 Have you tried it? What did you think?
@@joelleinard4482 No I haven`t had a chance to but looking forward to it.
I tried for two weekends to get chorizo from Publix and they've been out. Its either bad luck or Georgia is just not a good place to get chorizo. I love it tho! So, I decided I couldn't wait any longer to try this recipe, so I bought some Tennesse Pride Hot Sausage. After draining the majority of the oil from the sausage, I mixed it with the cream cheese. It spread like butter into the pepper halves. I bumped the temp up to 325 cuz my wife doesn't like chewy bacon. She likes crunchy. Well, she didn't get crunchy bacon, but I don't have any poppers left either!!! LOL!!! I used Killer Hogs The BBQ Rub and have found a new favorite popper. These are delicious and I can't wait to try them with chorizo!!! I did the Dino Ribs yesterday, so I am the BBQ God round here at the moment! LOL!!!
I've made these for parties, making over 100 at times. Like your method better by cutting them in half and wrapping with the bacon cut in half. I'll use your method next time. Also, I used your Voodoo for the first time last week on 4 racks of baby backs on my Pit Barrel. My rub just got ditched in favor of yours. Great product.
My pitboss will only manage 250 or 300. Those look amazing. Gonna try these today
Awesome Matt! I’ve got some Ground Bison that I was debating how to use. Will be making these over the weekend and post a lil’ video about it. Thanks for doing what you do! 🔥🔥🔥
Sounds delish!
That sounds like the perfect combo!
Love bacon wrapped jalapeño bacon poppers. I need to try this now!
I’ve made these a few times and they are great, This time I decided to raise the temperature to 350. Cause it seems like normally they take almost 2 hours. They are cooking now. I’ll see how they come out
Great content brodie
Made these the other day. Next time I will use longer ones, I even added a bit of franks hot sauce to the cream Cheese filling with chorizo. Omg these things are to die for I could eat these all day long
Sound amazing!
I will definitely try your recipe..✌🍺🍺🏄♂️
I love making poppers. The only negative is three hours labor and gone in three minutes, at least they are at my house.
Kevin 747 same!
No SHIT
Baby boomer😍: My loved ones thought my poppers were so delicious - 3 hrs work disappeared in only 3 minutes!
Millenial😭: My loved ones aren't worth 3 hrs prep time to make their tummies very happy.
Great recipe. Definitely making chorizo poppers next time! 👍
20 minute prep. 20 minute cook on grill. Every bit as good as smoker and a fraction of the time
It takes 15 min to make them
thats one happy doggo!
I like your helper, my lab always helps me grill
These look amazing - Must try
Just made these but used poblano peppers. Didn't have chorizo but I mixed in some pulled pork
So you made these but not these??? Lol
@@munster6629 Ha good point. Guess I made their bigger cousin? lol
Sounds like someone watched Ballistic BBQ....haha
Mark Ehlke who me? He’s from Cali and has great ideas
I love poppers. Cool video man!!!
That property looks dope!
I'm going to put shrimp in those nice video n thanks for the ideas
Did these this afternoon on my kamado joe jr.... They were amazing.... OMG,
Haha, throwing these in some chicken thighs this weekend! Excellent video!
Preciate this video meat!! 👍🏽
1:08 First Monday's what already love that place
90 minutes! Wow I do mine in my 425 Webber kettle for 25 minutes. I add hickory blocks and they are delicious! Works the same way in the oven. "My saying is 425 for 25"
IMHO, easier to halve the peppers and use a spoon to remove the veins and seeds. You are left with the ends to hold the filling in and can wrap thin bacon around it and stretch as needed. But, these look awesome.
Joshua Sidwell EXACTLY! He works hard to core them and turns around and splits them in half afterwards! Thin bacon stretches and will cover a really long jalapeño and it thins the bacon strip so it cooks faster!
Agreed. He doubled the work for no good reason. You can do it either way but not BOTH
Came here to say this. As soon as he started cutting them in half I was thinking"why the hell did he core them?" I have a serrated-edge spoon that is perfect for scooping out half peppers
These for Memorial Day weekend 2021 on the new kamado grill.
Cheers to all the veterans
Levi is the best doggie!!
These were amazing! I made them. Came out perfect
Yummy
Got these in the smoker now! My wife hates chorizo so I swapped it for some hot breakfast sausage...hopefully they'll still be great!
Should be great!!!
These look awesome just joined the Traeger family last week gonna have to try this recipe! Have you ever thought of doing a pork butt video? Would love to see one!
Hey Matt,
Great videos, keep it up. Could you guys do a video of how to salvage BBQ meats where something went wrong? I just attempted to smoke a brisket and about four hours in I found out that the temp gauge was off by about 50 degrees 😩. Even after dropping the temp and wrapping the damage was done. I know it was a rookie move but that’s $70 down the drain.
Levi the fur monster rolled up as the meat was presented.
Do you add anything to the chorizo when you sauté it (before the other ingredients) Or just the chorizo in the skillet?
I specialize in these, have come to perfect them after trial and error
Brah, had the same idea but never tried it. Gonna try it for the Fourth of July. 2020. Thanks for the kick start.
Great vid, Matt. Recently subscribed, got Voodoo and Fajita headed my way, can't wait to try some MC rubs!
Aww look at the yellow lab!!
Wow
I did not know you was in canton
Nice 👍🏽
what is that corer called,cant find it on mazon,looks great
Nice backyard 👍
Thank ya!
are they still good when they have cooled to room temperature?
The hardest thing about leaving the jalapeno whole is getting filling all the way down passed that air pocket at the bottom. Cutting them in half is the easiest way to get max stuffing down to the tip of the jalapeno. Well done.
The dog will get the super runs after eating that! Hahaha
The Meat Church BBQ!!! I love the title! Where do I sign up to worship.
5:52 LORD HAVE MERCY! SUBSCRIBED. 🤙🏻
I had some wild boar that I cooked up yesterday, would’ve been great in a popper. I even made my own chili style seasoning to go with it. Too bad I didn’t see this video until now. Next thing I’m making is a venison stew.
That's 🔥! Well done! Enjoy the channel!
I know I'm not the only one. But I prefer Cream cheese with breakfast sausage in my poppers. For me it's the best 👌
Gotta try those poppers 🌶🌶🌶🌶🌶........ Bama here....
Yessi!
I always use Anaheim peppers, I like em a little milder, and the bigger pepper is about a third of the work.
I leave mine wholr, put the 2 halves back together and use a whole slice. Then put them all on double skewers for easy handling.
Can you do a Top Sirloin prep and cook vid please?