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  • Mexican stuffed jalapenos

    10 votes
    Mexican stuffed jalapenos
    Prep: 30 min Cook: 10 min Servings: 20
    by Daniel Brock
    23 recipes
    >
    I have made italion stuffed jalapenos so I decided to come up with the mexican stuffed jalapenos

    Ingredients

    • 10 Jalapenos
    • 1/2 cup shredded mexican blend cheese
    • 1/2 cup shredded italian blend cheese
    • 1 cup cream cheese
    • 1 tbspn fresh minced garlic
    • 12oz chorizo
    • 1/2 cup onion fine chop
    • pinch of fresh cilantro fine chop
    • Juice of 1 lime

    Directions

    1. 1. Cut jalapenos in half, rib and seed them. Roast in oven at 350 for 7 minutes then place to the side to let cool.
    2. 2. Cook chorizo with the onions in a pan untill chorizo is done.
    3. 3. Mix choizo, onion, garlic, cilantro, lime juice, and cheeses in a bowl.
    4. 4. Pipe or spoon the mixture into the jalapeno shells the sprinkle a little extra mexican blend ontop then bake at 350 untill cheese melts and gets a little brown around the edges.

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    Reviews

    • Beth Baity
      Beth Baity
      Love it!
      • Teena Edwards
        Teena Edwards
        Loved the original recipe, and was hoping this one would be as good. I was not disappointed!
        1
        • JBrock
          JBrock
          Cant be beat!
          1
          • Louis Sabetti
            Louis Sabetti
            Great recipe - I served this up for the football game and everyone really enjoyed it.
            1

            Comments

            • ShaleeDP
              ShaleeDP
              This looks nice. I would like to give it a try soon.
              • JUJUBEE
                JUJUBEE
                This recipe looks really good and easy. Do you think I could use small shrimp instead of the chorizo??
                • Karen E. Taylor
                  Karen E. Taylor
                  Looking forward to making these at my next party - my husband is part Mexican so I try & cook him foods he likes, thanks for sharing. I will review after I've made them.
                  • Ted Brooks
                    Ted Brooks
                    I made this recipe without the chorizo (I'm a non meat eater) and found it to be "muy delicioso"

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