Crunchy Chorizo Stuffed Jalapeños & Avocado Dip

Savouring Saturday

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!

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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

1 avocado

pinch of salt

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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.

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While that is sizzling away, cut your jalapeños in half lengthwise and deseed them.

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Now, stuff your jalapeño halves and wrap them with the wonton wrappers.

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You can use a little water or egg white on the seam to help keep them closed.

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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!)

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While you bake up the poppers in a 350F oven, it is time to make the yummy dip to accompany that crunch.

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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.

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Crunchy and glorious!

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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.

Happy crunching you Zesters!



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