Columbus Chorizo Salame Stuffed Jalapenos
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Columbus Chorizo Salame Stuffed Jalapenos


Columbus Chorizo Salame Stuffed Jalapenos


10 jalapeño peppers, cut in half and seeded
1 10 oz. package Columbus Chorizo Salame, diced
1 Tbsp. olive oil
1 medium shallot, minced
1 package cream cheese
1 Tbsp. fresh thyme, minced
⅓ cup Cheddar cheese, grated
⅓  cup Fontina cheese, grated
Pepper to taste
5 strips bacon, cut in half
10 toothpicks



Preheat oven to 375°Fdegrees. Lay a wire rack into a baking sheet and set aside. In a medium bowl, mix cream cheese with diced Chorizo Salame and set aside.
In a sauté pan, cook shallots in olive oil until translucent. Add to cream cheese mixture. Then add minced thyme and grated cheeses. Mix well and add pepper to taste.
Slice jalapeños lengthwise and using a spoon, scrap out the seeds. Stems can be left on for a fun and easy presentation. Slice the bacon in half and lay out the toothpicks.
Using a spoon, fill each jalapeño half with the cream cheese mixture. Then wrap each one with a piece of bacon and secure with a toothpick. Place on wire rack in baking sheet. Bake for 35 minutes or until the bacon is cooked and crisp.

Makes 10 stuffed jalapeños

Recipe courtesy of Four Points Foodie.