Cooking with Curv: Smoked Gouda Poppers
Smoked Gouda poppers that you won’t be able to stop eating.
2 links Mexican chorizo, casings removed
1/2 lb. shredded smoked gouda
1/4 cup finely chopped red onions
1/2 cup cream cheese
3 tablespoons sour cream
2 tbsp. canna oil
1 tablespoon hot sauce of choice
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. In a small bowl mix canna oil and sour cream. Add the cheese, red onion, egg, cream cheese, canna oil infused 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.