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!
Servings: 8
Calories: 651kcal
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