Tipsy Chorizo Jalapeño Poppers

This perfect party pleaser elevates the traditional popper with sweet Chorizo and a zesty twist is sure to be a favorite for any fiesta.


  • For Filling:

  • 2 tablespoons

    extra virgin olive oil

  • 1 pound

    chorizo, make sure you select a meaty chorizo such as longaniza

  • 1 cup

    chopped sweet onions

  • 2 tablespoons

    kosher salt

  • 1/4 teaspoon

    fresh ground pepper

  • 2 teaspoons

    minced garlic

  • 1/2 cup

    Sauza® Tequila Silver

  • 6 ounces

    goat cheese

  • 12 large

    jalapeño peppers

  • 1/2 cup

    extra virgin olive oil, divided

  • 1 cup

    shredded Oaxaca cheese

  • 1 cup

    Panko breadcrumbs

  • 1 tablespoon

    kosher salt

  • 7 ounces

    HERDEZ® Salsa Verde

Print Recipe

Serves 12



  1. Heat oven to 375°F. 

  2. Place large sauté pan over medium heat. Add 2 tablespoons extra virgin olive oil. Add chorizo, onions, 2 teaspoons salt and ¼ teaspoon pepper to pan. Cook 10 minutes or until brown and onion soften, breaking up chorizo with spatula. 

  3. Add garlic and tequila to pan. Simmer over medium heat 20 minutes. Remove from heat and allow to cool 10 minutes. Stir in goat cheese until combined and set aside.

  4. Cut off top 1/3 of each pepper lengthwise leaving stem intact. Scoop out seeds. Line baking sheet with aluminum foil and drizzle with olive oil to keep peppers from sticking. 

  5. Stuff each pepper with chorizo filling and place on baking sheet. 

  6. Top each filled pepper with 2 teaspoons shredded cheese and 2 teaspoons breadcrumbs. Drizzle top of each pepper with extra virgin olive oil and place in oven 20 minutes until golden crust has formed. 

  7. Remove from oven. Sprinkle peppers with pinch of kosher salt while peppers are still hot. Allow peppers to cool 5 minutes. Place peppers on serving platter, drizzle each pepper with HERDEZ® Salsa Verde and enjoy!


HERDEZ® Salsa Piquiña Medium/Hot

Spicy, smoky and bold, there’s a lot to love about its vibrant taste.

Learn More

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