Chicharon Jalapeno Poppers

Chicharon Jalapeno Poppers

Make these Chicharon Jalapeno Poppers pop into your mouths! These Jalapenos are stuffed with spicy Chorizo mixed with Cantina Salsa and sprinkled with crumbled Chicharon Pork Rinds topped off with melted cheeses. You'll get a taste of Filipino and Mexican with each bite of these jalapeno poppers!

Prep 10 min · Cook 20 min · Total 30 min · Servings 6 · Cuisine Filipino, Fusion, Mexican · Course Appetizer, Snack

Ingredients

• 6 Green Jalapenos (halved)
• 1 9oz Beef Chorizo
• 2 tbsp Sam’s Fresh Salsa Cantina Style
• 2 small minced Garlic Cloves
• ½ small chopped White Onions
• 6-10 pieces of crushed Chicharon Pork Rinds
• 1 pat of Unsalted Butter or 1 tbsp Cooking Oil
• Cooking Oil Spray
• White Onions for topping
• Grape Tomatoes for topping
• 1 tbsp of #Solitude

Instructions

1. In a medium pan, heat butter or oil over medium heat and saute garlic and onions.  Next add the chorizo and Sam's Fresh Salsa in Cantina style.  Cook the chorizo mixture for about 8-10 minutes.  I like the chorizo a little more browned and crispy.  Set aside and let it cool.
2. You may want to use gloves first.  Cut each jalapeno in half and remove all the seeds. Once the chorizo has cooled down, stuff each jalapeno with about 1 tbsp of the chorizo mixture.
3. Next add the crumble chicharon.  It's totally up to you on how much you want to add.  I would say one crumbled pork rind piece per jalapeno.  Then add the shredded cheeses.
4. Preheat the oven to 400F.  Use a baking sheet covered with foil and spray coconut oil.  Lay your jalapeno poppers and bake for 8 – 10 minutes or until the cheeses have melted.  Just keep an eye on them when baking.
5. Top off with chicharon crumbles, slices of tomatoes, and onions. Serve immediately.