Imperial Pepper Poppers
Beer Recommendation
Voodoo Ranger Imperial IPA
Ingredients
- 12 jalapeño peppers
- 1 lb ground chorizo sausage
- 1 (8-oz) block cream cheese, softened
- 1 cup crumbled queso fresco
- 12 slices bacon, halved
Instructions
- Preheat oven to 425°F. Cut peppers in half lengthwise; remove seeds and membranes.
- Cook chorizo in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in cheeses until blended.
- Spoon mixture into pepper halves. Wrap each stuffed pepper half with 1 slice bacon. Place on a lightly greased wire rack set on a foil-lined rimmed baking sheet. Bake 15 to 20 minutes or until bacon is crisp.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
251
|
251
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 11 | 11 |
| Carb (g) | 4 | 4 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 537 | 537 |
Bonus Collections Meal Plan
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