Crunchy Chorizo Stuffed Jalapeños & Avocado Dip
This little recipe is a game-changer, y’all! We love to stuff jalapeños with cream cheese, wrap them in bacon and give them a molasses and brown sugar glaze. They are addictive and wonderful to say the least. Now, we are changing things up by playing with chorizo and store-bought wonton wrappers. You guys, these are a whole new kind of addictive! What’s great about these is that if the idea of chorizo puts you off, soychorizo is a delightful alternative and will make these cuties vegetarian. Pretty sweet!
5 fresh jalapeños, cut in half lengthwise
1 package of wontons wrappers (circular or square are fine)–you will have leftovers
1 package of chorizo, or soyrizo
1 egg white mixed with a splash of water for sealing and brushing (or just use water)
for the dip:
2 tbls greek yogurt
pinch of salt
Start by throwing your chorizo or soyrizo in a hot skillet. You want to cook it up until it releases it’s juices and begins to get brown and crisp.
While that is sizzling away, cut your jalapeños in half lengthwise and deseed them.
Now, stuff your jalapeño halves and wrap them with the wonton wrappers.
You can use a little water or egg white on the seam to help keep them closed.
Once all your pretty packages are wrapped, you can brush the tops with a little bit of egg white (ummmm or just rub it on if you are like me and can’t find your stinkin’ pastry brush anywhere!)
While you bake up the poppers in a 350F oven, it is time to make the yummy dip to accompany that crunch.
I kept it SUPER simple! Mashing up one avocado, I mixed in two tablespoons of greek yogurt and added a pinch of salt. The combination is a win with the subtle heat of the chorizo and the jalapeño.
Crunchy and glorious!
I am telling you! These are so yummy, and they are such a refreshing spin on the usual. Party food, game food, or just because food…these are easy to whip up and everyone will adore them.