Jalapeno appetizer recipes include traditional jalapeno poppers and smoked Gouda-chorizo jalapeno poppers. To make traditional jalapeno poppers, first preheat the oven to 275 degrees Fahrenheit. Cut 20 jalapenos in half lengthwise, and deseed them.
Fill the halves with 2 8-ounce packages of softened cream cheese. Cut 1 pound of bacon in half, and wrap a piece around each jalapeno half. Skewer the jalapenos with a toothpick to keep the bacon in place. Bake the poppers on a wire rack over a baking sheet until the bacon is crisp, approximately one hour 15 minutes. Serve the poppers hot or at room temperature.
To make smoked Gouda-chorizo jalapeno poppers, preheat the oven to 375 degrees Fahrenheit. Remove the casings from 2 links of Mexican chorizo, and brown them over medium-high heat. Drain any fat, and combine the sausage in a mixing bowl with 1/2 pound of shredded smoked Gouda, 1/4 cup of finely chopped red onions, 1 egg, 1/2 cup of cream cheese and 3 tablespoons of sour cream. Season the mixture with 1 tablespoon of hot sauce, salt and freshly ground pepper to taste.
Halve and remove the seeds from 12 large jalapeno peppers, and fill them with the cheese mixture. Bake them on a parchment-lined baking sheet for approximately 20 minutes, or until they are golden brown.