Smoked Gouda-Chorizo Jalapeño Poppers

Makes 24 appetizers. Recipe was prepared by Cathy Black for the Capital Chefs’ Showcase from a recipe by Sunny Anderson on

2 links Mexican chorizo, castings removed

½ pound smoked Gouda, shredded

¼ cup finely chopped red onions

1 egg

½ cup cream cheese

3 tablespoons sour cream

1 tablespoon hot sauce

Salt and freshly ground black pepper

12 large jalapeño peppers, stemmed, seeded and halved

1. Preheat oven to 375 F.

2. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place in a large mixing bowl. Add the shredded cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper to taste.

3. Press mixture into jalapeño halves and assemble on a parchment-lined baking sheet. Bake until golden and bubbly, about 20 minutes.