Recipe: Appetizer : Chorizo Poppers - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 lb Turkey sausage
1 t Coriander seed
1 tb Paprika
1 tb Garlic -- finely chopped
1/4 ts Black pepper -- freshly ground
1/4 ts Dried habanero pepper -- or 3/4 ts Cayenne
1/4 ts Cumin
1 t Oregano
1/8 ts Ground cloves
1 tb Red wine vinegar
1 cn 26 oz pickled whole jalapenos
8 oz Fat free cream cheese
3 tb Low-fat Mayonnaise
Put sausage in mixing bowl. Heat coriander seeds in small skillet until lightly toasted. Grind them in a mortar or spice mill. Add all ingredients to meat. Blend well with hands.
To test seasoning, flatten a small bit of mixture and fry until cooked through. Taste and adjust seasoning if necessary.
NOTES : This is excellent mixed with scrambled eggs.
Bring the cream cheese to room temperature. Fry and drain the chorizo. Take extra effort to crumble
the sausage as much as possible while cooking.
Slice the jalapenos in half lengthways being careful to cut through the stem so that each half retains part of the stem to use as a handle later. Remove the seeds (I use a tomato seeder for this).
Mix the chorizo, cream cheese and mayo. Stuff one jalapeno with as much filling as you can get in it. Eat this popper and reflect on the heat. Note, if using smoked habanero flakes, the heat is a little delayed, so give it a few seconds. If not enough heat, add some more pepper flakes or cayenne.
When satisfied with the heat, stuff the remaining poppers and arrange on serving plate. Cover with plastic wrap and refrigerate a few hours or overnight.
"Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is --..." - esther nelson
"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32
"NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used ... " - lennie
"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac
"This was delicious! This is a definite keeper. Here are a couple things that I did a little differently, preparation-wise. To avoid the possibility of the cream cheese curdling (as some have said), I put my cream cheese in the blender in fourths, added some of the broth and blended to ... " - coachs wife
"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82