An ode to Tex-Mex foods, these Jalapeño Poppers are loaded with chorizo and mascarpone to cool things down.
I need to talk a little bit about where I’m originally from, the Midwest. Being from that area of the country, there will always be a special place in my heart for Tex-Mex. It’s something you just can’t find as well on the West Coast.
And while we have our own amazing food culture and especially in Portland, a standard for everyday eating that is unrivaled in the country, in my opinion, there are times that I miss being able to walk into a Tex-Mex restaurant and get basic queso dip, jalapeño poppers and similar foods. No, they are not Mexican food, they are a cuisine all their own that resulted from the blending of several cultures. 
These jalapeño poppers are an ode to that cuisine! They have my own twist on them – chorizo and mascarpone are not really the casual Tex Mex version. But they are pretty dang good this way, and they are a low carb and gluten free option that will please a crowd, if you’d like to make in larger quantities. We devoured these in mere minutes.
There’s just something about this low key, cheesy, spicy Tex-Mex food that pairs well with a cheapo beer and a feeling of relaxation and comfort.
A word to the wise, though – they are spicy!! If you don’t like spicy food, you can sub in ground beef or pulled chicken in the filling. To make them vegetarian, use black beans instead of meat. And if you don’t have/want mascarpone, simply use cream cheese instead. They are endlessly customizable!
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Mascarpone and Chorizo Jalapeño Poppers
- Total Time: 22 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy mascarpone and spicy chorizo team up in these irresistible jalapeño poppers. A simple appetizer perfect for parties or a fun weeknight snack.
Ingredients
- 4 jalapeños
- 1/4 lbs (113 g) chorizo
- 3-4 Tbsp. mascarpone (or cream cheese)
- 1/4 cups (59 ml) shredded sharp cheddar cheese
- Chopped cilantro
- Lime wedges
Instructions
- Preheat oven to 400°F (204°C).
- Slice jalapeños in half, remove seeds, and place cut-side up on a baking sheet.
- Brown chorizo in a skillet until browned, then drain and spoon into jalapeños.
- Press mascarpone into jalapeños with chorizo, smoothing the top; avoid overfilling. Top with shredded cheddar cheese.
- Bake for 10 minutes. Broil for 2–3 minutes, or until cheese bubbles and browns.
- Top with chopped cilantro and serve with lime wedges.
Notes
- For milder poppers, remove more of the jalapeño membranes and seeds.
- If you don’t have mascarpone, cream cheese works well as a substitute.
- Store leftover poppers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 jalapeño half
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 25
Find it online: https://honestcooking.com/mascarpone-chorizo-jalapeno-poppers/
Frequently Asked Questions
Can I substitute the mascarpone cheese with something else?
Yes, you can use cream cheese as a substitute for mascarpone if you prefer.
What can I use instead of chorizo if I want a milder flavor?
You can substitute ground beef or pulled chicken in the filling for a milder taste.
How can I make these jalapeño poppers vegetarian?
To make them vegetarian, simply use black beans instead of the meat filling.
Looks Very Delcious and Awesome Thanks For Sharing