The Spicy Chorizo Jalapeño Poppers are a bold, flavorful twist on the classic popper. Each bite pairs smoky, seasoned chorizo and sharp cheddar with the bright heat of fresh jalapeños, finished with a crisp bacon exterior. A scoop of Spanish rice folded into the filling adds body, a touch of tomato and spice, and a satisfying texture that makes these poppers a standout appetizer or party snack.
Spicy Chorizo Jalapeño Poppers
These poppers combine three complementary layers: spicy ground chorizo, creamy melted cheddar, and the vegetal bite of jalapeños. Wrapping each filled half in bacon delivers a crunchy, savory finish that balances the heat and richness. The addition of Spanish rice to the filling brings a pleasant chew and subtle tomato-and-onion flavor that rounds out every bite.
They work equally well for casual gatherings, game day spreads, or as a crowd-pleasing starter at a backyard cookout. You can easily adjust the heat by selecting milder or hotter jalapeños or reducing the amount of chorizo. The recipe scales well, and leftovers reheat nicely while retaining crispness if reheated in an oven or air fryer.
Why You’ll Love This Dish
- Bold Flavors: Chorizo, jalapeño, and bacon deliver a smoky, spicy, savory profile.
- Great Texture: Crispy bacon outside, creamy cheesy interior, and tender rice for contrast.
- Flexible Serving: Perfect as an appetizer, party snack, or a hearty side.
- Customizable: Adjust spice level and filling components to suit your taste.
Get all of my Traeger Recipes here!
Recipe Shopping List
Here are the ingredients you’ll need. Exact amounts are listed in the recipe card below.
- Jalapeño peppers
- Ground chorizo
- Bacon slices
- Shredded cheddar cheese
- Long grain white rice
- Bacon grease (or oil)
- Yellow onion
- Salsa
- Rotel (diced tomatoes with green chiles)
- Water
- Salt
- Taco seasoning
Try our Cheesesteak Jalapeño Poppers too!
How To Make This Recipe
The method is straightforward: prepare the jalapeños and cook the chorizo, make a small batch of Spanish rice, combine everything with cheese, stuff the jalapeños, wrap with bacon, then grill or bake until the bacon is crisp. Follow the full instructions below for timing and tips.
- Prep: Preheat your grill or oven to 375°F. Halve and seed the jalapeños.
- Cook the chorizo: Brown and crumble the ground chorizo in a skillet; set aside.
- Spanish rice: Sauté rice and diced onion in bacon grease until lightly golden. Add salsa, Rotel, water, salt, and taco seasoning; simmer until the liquid is absorbed and the rice is tender.
- Build the filling: Mix the cooked chorizo with the Spanish rice and shredded cheddar until well combined.
- Fill and wrap: Spoon about 2 tablespoons of filling into each jalapeño half. Wrap each half with a bacon slice and secure with a toothpick if needed.
- Cook: Arrange on a parchment-lined baking sheet and grill or bake for 45–50 minutes, until the bacon is crisp. Allow to cool briefly before serving.
Smoked Beef Bacon Jalapeno Poppers
Recipe FAQ
Can I make these poppers in advance?
Yes. You can prepare the filling and stuff the jalapeños a day ahead. Wrap them in bacon and cook just before serving for best texture.
How should I store leftovers?
Store cooled poppers in an airtight container in the refrigerator for up to three days.
What’s the best way to reheat them?
Reheat in a 350°F oven, air fryer, or back on the grill until warmed through and the bacon regains crispness.
Smoked Hog-Stuffed Jalapeño Poppers
Serve This With…
- Guacamole
- Smoked Salsa Verde
- Carne Asada
- Chicken Tacos
Spicy Recipes
- Grilled Spicy Chili Garlic Chicken Thighs
- Traeger Spicy Corn Salsa
- Spicy Smoked Pork Ribs
- Spicy BBQ Pork Rice Bowl
- Pellet Grill Spicy BBQ Pork Tenderloin
- Spicy Grilled Chicken Teriyaki
Spicy Chorizo Jalapeño Poppers — Recipe Card
Yield: 8 people
Prep Time: 30 minutes
Cook Time: 26 minutes
Total Time: 56 minutes
Ingredients
- 12 jalapeño peppers
- 1 pound ground chorizo
- 24 slices bacon
- 1 cup shredded cheddar cheese
Spanish Rice
- 1 tablespoon bacon grease (or oil)
- ½ cup long grain white rice
- 3 tablespoons diced yellow onion
- 3 tablespoons salsa
- 1 can Rotel (diced tomatoes with chiles)
- ¾ cup water
- ½ teaspoon salt
- 1 teaspoon taco seasoning
Instructions
- Preheat your grill or oven to 375°F.
- Slice jalapeños in half lengthwise and remove seeds and membranes. Set aside.
- Cook and crumble the chorizo in a skillet over medium heat. Drain excess fat and set aside.
- In a medium, high-sided skillet, melt the bacon grease over medium heat. Add rice and diced onion, stirring often, and cook 5–7 minutes until the rice turns lightly golden.
- Add salsa, Rotel, water, salt, and taco seasoning. Stir, cover, and simmer 10–15 minutes until liquid is absorbed and rice is tender. Remove from heat.
- Combine the cooked chorizo and Spanish rice in a bowl, then stir in shredded cheddar.
- Spoon roughly 2 tablespoons of filling into each jalapeño half.
- Wrap each stuffed half with a bacon slice and secure with a toothpick if needed.
- Place poppers on a parchment-lined baking sheet and cook for 45–50 minutes, until bacon is crisp. Let rest 10–15 minutes before serving.
Nutrition (per serving)
Calories: 589 | Total Fat: 47g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 1193mg | Carbohydrates: 18g | Fiber: 2g | Sugar: 4g | Protein: 22g