Mexican Chorizo Jalapeno Popper Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AD #Tailgreatness #CollectiveBias Cheesy, spicy Mexican Chorizo Jalapeno Popper Dip made with cheddar and cream cheese is perfect for a group tailgating at the game or at home! I think I might turn away some readers because of how many spicy recipes I share here. The truth is, I LOVE spicy food, and probably always will! I know that some people avoid spicy foods because it gives them heartburn, but I recently learned that frequent heartburn can be prevented with the help of Nexium® 24HR. Nexium® 24HR is for people who suffer from frequent heartburn, and can help you get ready for #Tailgreatness with 24-hour protection after just one pill a day for 1-4 days when used as directed. It takes a few days to start working, but it keeps working long after you take it.

Trust me, you need this Mexican Chorizo Jalapeno Popper Dip during your game! After picking up a box of Nexium® 24HR Tablets 42 count package at Walmart, you will have nothing to worry about. I also picked up most of the ingredients for this dip at Walmart.

The jalapenos came from my freezer, grown in my garden this summer.

I used freshly cooked Mexican chorizo sausage,

topped with a mixture of freshly shredded cheddar cheese and cream cheese,

then topped that with buttered seasoned Panko breadcrumbs for crunch.

Bake in a 375 degree oven for 20-25 minutes until nice and bubbly.

I served the dip with tortilla chips while hot, and it was a huge hit during last Sunday's game! We normally watch at home, but that's no reason not to have great tailgating food.

Mexican Chorizo Jalapeno Popper Dip

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May take 1 to 4 days for full effect. Use as directed.

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Mexican Chorizo Jalapeno Popper Dip

Cheesy, spicy Mexican Chorizo Jalapeno Popper Dip made with cheddar and cream cheese is perfect for a group tailgating at the game or at home!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer

Cuisine: Mexican/American

Servings: 8

Calories: 651kcal

Author: Bernadette Martin

Ingredients

• 1 pound bulk Mexican seasoned beef chorizo
• 16 ounces mild cheddar cheese, freshly shredded
• 8 ounces cream cheese room temperature*
• ¼ cup diced jalapeno pepper (with or without seeds depending on desired heat)
• 1 cup seasoned Panko breadcrumbs
• 3 tablespoons butter, melted plus extra softened butter for greasing casserole dish

Instructions

• Brown the chorizo in a large frying pan over medium-high heat; turn off the heat and stir in the diced jalapeno. Set aside without draining.
• Preheat the oven to 375 degrees F. Grease a medium size casserole dish with softened butter.
• In a large mixing bowl combine the shredded cheddar and cream cheese, stirring with a wooden spatula until well blended.
• In a small bowl combine the Panko breadcrumbs with the melted butter, mix well.
• Spread the cooked chorizo/jalapenos onto the bottom of the casserole dish. Top with the cheese mixture, spread evenly with a spatula. Finally, top with the buttered breadcrumbs.
• Bake in the preheated oven for 15-25 minutes, or until the cheddar is melted and bubbly. Serve hot with tortilla chips or crackers.

Notes

*Soften cream cheese to room temperature for about 1 hour.

Nutrition

Calories: 651kcal | Carbohydrates: 8g | Protein: 30g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 151mg | Sodium: 1235mg | Potassium: 342mg | Sugar: 1g | Vitamin A: 1110IU | Vitamin C: 3.3mg | Calcium: 456mg | Iron: 1.8mg