Here is my go-to recipe for cheese and chorizo stuffed jalapeños, with creamy cheese filling, spicy chorizo, and fresh jalapeños that get perfectly tender in the oven.
These stuffed jalapeños are always the first appetizer to disappear at our game day parties. I usually double the batch because my husband and kids can’t stop eating them. There’s something about that combo of heat, cheese, and smoky chorizo that just works, you know?
Why You’ll Love These Stuffed Jalapeños
- Quick and easy appetizer – Ready in just 30-40 minutes, these stuffed jalapeños are perfect when you need a crowd-pleasing snack without spending hours in the kitchen.
- Bold, satisfying flavors – The spicy chorizo paired with creamy queso asadero cheese creates the perfect balance of heat and richness that will have everyone coming back for more.
- Simple ingredients – With just a handful of common ingredients, you can create an impressive appetizer that tastes like it came from your favorite Mexican restaurant.
- Great for entertaining – These bite-sized treats are perfect for parties, game day, or any time you want to impress guests with minimal effort.
- Customizable heat level – You can easily adjust the spice by removing more or fewer seeds from the jalapeños, making them perfect for any crowd.
What Kind of Jalapeño Peppers Should I Use?
For this recipe, you’ll want to pick large, firm jalapeños that feel heavy for their size and have smooth, unblemished skin. The bigger the better here since you’ll be stuffing them with chorizo and cheese – small jalapeños just won’t have enough room for all that good stuff. When shopping, look for peppers that are bright green without any soft spots or wrinkled areas, which can indicate they’re past their prime. If you’re sensitive to heat, you can reduce the spiciness by carefully removing all the seeds and white membrane inside, though keep in mind that jalapeños can vary quite a bit in heat level even from the same batch.
Options for Substitutions
This recipe is pretty adaptable, so here are some swaps you can make based on what you have:
- Queso Asadero cheese: If you can’t find Queso Asadero, Monterey Jack, Oaxaca cheese, or even cream cheese mixed with a bit of shredded cheddar will work great. The key is using a cheese that melts well.
- Fresh chorizo: You can use Mexican chorizo (remove from casing and cook first), Spanish chorizo (dice it up), or even spicy Italian sausage. Cook any raw sausage completely before stuffing the peppers.
- Large jalapeños: If your jalapeños are on the smaller side, just use more of them. You can also try poblano peppers for a milder option, though you’ll need fewer since they’re bigger.
- Corn tortillas: Flour tortillas work fine here, or you can skip them entirely if you want a lower-carb version. You could also use crushed tortilla chips for extra crunch.
- Fresh cilantro: Not a cilantro fan? Try fresh parsley, green onions, or just leave it out completely. The peppers will still taste great.
Watch Out for These Mistakes While Cooking
The biggest mistake when making stuffed jalapeños is not removing enough of the seeds and membranes, which can make your peppers way too spicy even for heat lovers – use a small spoon to scrape out as much as you want based on your heat preference.
Another common error is overstuffing the peppers, which causes the filling to spill out during cooking, so fill them just enough that the mixture stays put when you place them cut-side up on the baking sheet.
Make sure to cook the chorizo completely before stuffing since raw sausage won’t have enough time to cook through inside the pepper, and always let the cooked chorizo cool slightly before mixing with the cheese to prevent it from melting too early.
For the best results, choose jalapeños that are similar in size so they cook evenly, and if your peppers are particularly thick-walled, you might need to add an extra 5-10 minutes to the cooking time.
What to Serve With Stuffed Jalapeños?
These cheesy, spicy jalapeños are perfect as an appetizer for your next party or game day gathering, but they also make a great side dish for Mexican-inspired meals. I love serving them alongside grilled chicken or steak fajitas, where the smoky chorizo flavors really complement the main dish. They’re also fantastic with a simple Mexican rice and black beans for a complete meal, or you can pair them with a fresh avocado salad to cool down the heat. Don’t forget some lime wedges and extra cilantro on the side – they really help balance out all those bold flavors!
Storage Instructions
Refrigerate: These stuffed jalapeños taste great the next day too! Store any leftovers in the fridge in a covered container for up to 3 days. The flavors actually get even better as they sit together, so don’t worry if you have extras.
Make Ahead: You can prep these beauties a day in advance, which is perfect for parties. Just stuff the jalapeños and keep them covered in the fridge until you’re ready to bake. They might need an extra 5-10 minutes in the oven if you’re starting from cold.
Warm Up: Pop leftover jalapeños back in a 350°F oven for about 10-15 minutes to get them nice and hot again. The microwave works too, but the oven keeps that crispy texture on the outside while melting the cheese perfectly inside.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1050-1200
- Protein: 38-46 g
- Fat: 72-82 g
- Carbohydrates: 55-65 g
Ingredients
For the stuffed peppers:
- 12 large jalapeños
- 1 tbsp olive oil
- 6 oz fresh chorizo
- 4 corn tortillas
For the cheese topping:
- 8 oz real california milk queso asadero cheese, shredded
For garnish:
- 1/4 cup chopped fresh cilantro
- Kosher salt, to taste
Step 1: Prepare the Jalapeños
- 12 large jalapeños
Preheat the oven to 375°F (190°C).
Wash the jalapeños, then carefully slice them in half lengthwise.
Using a spoon or paring knife, remove the seeds and membranes from each half.
I recommend wearing gloves when handling jalapeños to prevent skin irritation.
Step 2: Cook the Chorizo Filling
- 1 tbsp olive oil
- 6 oz fresh chorizo
Heat the olive oil in a skillet over medium heat.
Add the fresh chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through.
Once cooked, transfer the chorizo onto a paper towel-lined plate to drain excess fat.
Step 3: Stuff and Top the Jalapeños
- jalapeño halves (from Step 1)
- cooked chorizo (from Step 2)
- 8 oz Real California Milk Queso Asadero cheese, shredded
Arrange the prepared jalapeño halves on a baking sheet.
Fill each half with an even portion of cooked chorizo (from Step 2).
Top generously with shredded Queso Asadero cheese.
Step 4: Bake the Stuffed Jalapeños
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and begins to bubble.
For extra flavor, I sometimes broil them for an additional minute at the end to get a nice golden top.
Step 5: Garnish and Serve
- 1/4 cup chopped fresh cilantro
- kosher salt, to taste
- 4 corn tortillas
Remove the baking sheet from the oven.
Garnish the stuffed jalapeños with chopped fresh cilantro and a sprinkle of kosher salt to taste.
Serve them warm as a snack, appetizer, or side dish.
For an extra touch, I like to serve these with corn tortillas on the side to soak up all the delicious flavors.
Perfect Cheese and Chorizo Stuffed Jalapeños
Ingredients
For the stuffed peppers:
- 12 large jalapeños
- 1 tbsp olive oil
- 6 oz fresh chorizo
- 4 corn tortillas
For the cheese topping:
- 8 oz Real California Milk Queso Asadero cheese, shredded
For garnish:
- 1/4 cup chopped fresh cilantro
- kosher salt, to taste
Instructions
- Preheat the oven to 375°F (190°C). Wash the jalapeños, then carefully slice them in half lengthwise. Using a spoon or paring knife, remove the seeds and membranes from each half. I recommend wearing gloves when handling jalapeños to prevent skin irritation.
- Heat the olive oil in a skillet over medium heat. Add the fresh chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through. Once cooked, transfer the chorizo onto a paper towel-lined plate to drain excess fat.
- Arrange the prepared jalapeño halves on a baking sheet. Fill each half with an even portion of cooked chorizo (from Step 2). Top generously with shredded Queso Asadero cheese.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and begins to bubble. For extra flavor, I sometimes broil them for an additional minute at the end to get a nice golden top.
- Remove the baking sheet from the oven. Garnish the stuffed jalapeños with chopped fresh cilantro and a sprinkle of kosher salt to taste. Serve them warm as a snack, appetizer, or side dish. For an extra touch, I like to serve these with corn tortillas on the side to soak up all the delicious flavors.
