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Grilled Shrimp Poppers with Chorizo and Bacon
Here’s a treat that blends the flavor of shrimp, jalapeño peppers, bacon and chorizo. Great with margaritas!
Ingredients:
12 extra-large jalapeños, grilled or roasted
1 cup Mexican chorizo
1 small sweet onion, diced
2 cloves garlic, minced
1 cup shrimp peeled and deveined, chopped
1 cup Monterey pepper jack cheese
½ cup real bacon crumbles
Directions:
1. Cut jalapeno in half lengthwise, remove seeds. Place on a cookie sheet skin side up. Turn oven on to broil, place jalapenos under broiler until roasted. Set aside to cool.
2. Place chorizo in frying pan and fry, crumble the chorizo as it cooks – about 6 to 7 minutes, add onions, garlic and shrimp, continue cooking for 2 minutes. Remove from pan and drain well on paper towels.
3. Place in refrigerator until cool. Combine the chorizo mixture, bacon and shredded cheese. Fill the jalapeños halves, gently pressing mixture into cavities with fingers.
4. Preheat oven to 400ºF and bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.
Ingredients:
12 extra-large jalapeños, grilled or roasted
1 cup Mexican chorizo
1 small sweet onion, diced
2 cloves garlic, minced
1 cup shrimp peeled and deveined, chopped
1 cup Monterey pepper jack cheese
½ cup real bacon crumbles
Directions:
1. Cut jalapeno in half lengthwise, remove seeds. Place on a cookie sheet skin side up. Turn oven on to broil, place jalapenos under broiler until roasted. Set aside to cool.
2. Place chorizo in frying pan and fry, crumble the chorizo as it cooks – about 6 to 7 minutes, add onions, garlic and shrimp, continue cooking for 2 minutes. Remove from pan and drain well on paper towels.
3. Place in refrigerator until cool. Combine the chorizo mixture, bacon and shredded cheese. Fill the jalapeños halves, gently pressing mixture into cavities with fingers.
4. Preheat oven to 400ºF and bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.