Best 9 Jalapeño Poppers With Smoked Gouda Recipes

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**Kick up your next party or gathering with these tantalizing Jalapeño Poppers with Smoked Gouda, featuring three delectable recipes to suit every taste.**

**1. Classic Jalapeño Poppers:** Experience the timeless combination of spicy jalapeños, creamy cream cheese, and a crispy breadcrumb coating. These classic poppers are sure to be a hit with their perfect balance of heat and flavor.

**2. Bacon-Wrapped Jalapeño Poppers:** Elevate your poppers with the irresistible addition of bacon. The smoky, savory bacon adds an extra layer of flavor and richness that takes these appetizers to the next level.

**3. Smoked Gouda Jalapeño Poppers:** Indulge in the ultimate cheesy delight with these smoked gouda poppers. The creamy, smoky flavor of smoked gouda pairs perfectly with the spicy jalapeños, creating a harmonious blend of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED GOUDA-CHORIZO JALAPENO POPPERS



Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 24 poppers

Number Of Ingredients 9

2 links fresh Mexican chorizo, casings removed (about 8 ounces total)
8 ounces smoked gouda cheese, shredded
4 ounces cream cheese, softened
3 tablespoons sour cream
1/4 cup finely chopped red onion
1 tablespoon hot sauce (such as Frank?s RedHot)
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
12 large jalapeño peppers, halved lengthwise and seeded

Steps:

  • Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg.
  • Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.

HICKORY SMOKED JALAPEñO POPPERS



Hickory Smoked Jalapeño Poppers image

Once you smoke a jalapeno popper, you will never grill one again. The flavor is outrageous and the bacon doesn't burn as it tends to on a grill. In addition, the cheese stays inside and doesn't ooze out like it does when grilling. Choose your flavor wood and get smoking.

Provided by Lynn Socko

Categories     Cheese Appetizers

Time 1h45m

Number Of Ingredients 5

12 jalapeno peppers
12 slice bacon
8 oz cream cheese
8 oz cheddar cheese
1-2 slice bread

Steps:

  • 1. Cut tops off of jalapenos. Using the end of a spoon or fork, stick down inside and rotate the fork. This will loosen the membranes and seeds. Then dump out the seeds. Do this a couple of times if needed. UPDATED 12/2013: Slice off a piece of pepper longways, stuff, wrap in bacon, and smoke. I find this way easier!
  • 2. Place cream cheese in a mixing bowl and turn the mixer on. Grate 8 oz of cheese then add to cream cheese. Beat for a minute or so.
  • 3. Put cheese/cream cheese mixture into jalapeno and push down inside with finger.
  • 4. Tear a small piece of bread off. I like using the heal of the bread, and place inside the top of jalapeno. This will help keep the cheese inside the pepper.
  • 5. Wrap pepper with bacon, starting by draping one end of bacon over the opening of pepper. Then bring bacon down to the tip of pepper and begin wrapping it back up to the top. Secure with a toothpick.
  • 6. Smoke on the smoker at about 200-250° for about 1- 1/2 hr.
  • 7. Timing will depend on smoker temp. The best way to tell if they are done, make a couple more than you need to serve and test one out after one hour.

SMOKY BACON-WRAPPED JALAPEñO POPPERS



Smoky Bacon-Wrapped Jalapeño Poppers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h

Yield 16 jalapeño poppers

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1/2 cup shredded smoked Gouda (about 2 ounces)
1/2 cup shredded mild Cheddar (about 2 ounces)
2 teaspoons finely chopped chives
1 teaspoon lime zest
1 1/2 teaspoons lime juice
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
8 jalapeños, halved lengthwise, seeds removed
8 slices bacon, halved crosswise

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  • Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
  • Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
  • Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.

SMOKED GOUDA-CHORIZO JALAPENO POPPERS



Smoked Gouda-Chorizo Jalapeno Poppers image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 24 jalapeno poppers

Number Of Ingredients 9

2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Steps:

  • Special Equipment: parchment paper
  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

ROASTED JALAPENO POPPERS



Roasted Jalapeno Poppers image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
  • Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

GRILLED JALAPENO POPPERS



Grilled Jalapeno Poppers image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 3

12 large jalapeno peppers
1 cup Mexican blend shredded cheese
6 thick slices bacon

Steps:

  • CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
  • Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
  • Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
  • Remove from grill and serve while hot.

JALAPEñO POPPERS



Jalapeño Poppers image

Make and share this Jalapeño Poppers recipe from Food.com.

Provided by boss44l

Categories     High In...

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

1 -2 dozen jalapeno
8 ounces cream cheese
6 ounces smoked gouda cheese
1 tablespoon bacon bits
0.5 (8 ounce) can crushed pineapple

Steps:

  • Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
  • While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
  • Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
  • Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.

Nutrition Facts : Calories 382, Fat 31.9, SaturatedFat 18.7, Cholesterol 112.5, Sodium 562.4, Carbohydrate 10.5, Fiber 1.4, Sugar 8.6, Protein 15

SMOKED GOUDA CHORIZO JALAPENO POPPERS



Smoked Gouda Chorizo Jalapeno Poppers image

My family and friends LOVE these poppers! While the Gouda adds a nice smoky dimension, I have made with other cheeses as well...still tastes great. I spray the parchment paper with olive oil spray first. Adapted from The Food Network. Hope you enjoy!

Provided by Scoutie

Categories     High In...

Time 40m

Yield 24 poppers

Number Of Ingredients 9

2 links chorizo sausage, casings removed
1/2 lb smoked gouda cheese, shredded
1/4 cup finely chopped red onion
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended ( Frank's Red Hot)
salt & freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved

Steps:

  • Special Equipment: parchment paper
  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl.
  • Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
  • Press into jalapeno halves and assemble on a parchment lined baking sheet.
  • Bake until golden and bubbly, about 20 minutes.

SMOKED GOUDA-CHORIZO JALAPEñO POPPERS RECIPE - (4.5/5)



Smoked Gouda-Chorizo Jalapeño Poppers Recipe - (4.5/5) image

Provided by á-61574

Number Of Ingredients 10

2 (14-ounce) packages Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup red onions, finely chopped
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon Frank's Red Hot hot sauce
salt and freshly ground black pepper to taste
12 large jalapeño peppers, stemmed, seeded and halved
parchment paper

Steps:

  • Preheat oven to 375°F. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeño halves and assemble on a parchment-lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Tips:

  • For a spicier popper, use hotter peppers, such as habaneros or serranos.
  • To make the poppers ahead of time, stuff them and wrap them in plastic wrap. Refrigerate for up to 24 hours.
  • To bake the poppers, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until the cheese is melted and bubbly.
  • To fry the poppers, heat the oil to 350°F (175°C) and fry the poppers in batches for 2-3 minutes, or until the cheese is melted and the breading is golden brown.
  • Serve the poppers with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or guacamole.

Conclusion:

Jalapeño poppers with smoked gouda are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are perfect for parties, game days, or any other occasion where you want to serve something that is both delicious and easy to make. With just a few simple ingredients, you can create a dish that is sure to be a hit with your guests.

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