To Try: Chorizo Poppers

From Just a Pinch, by jamie BeechamCook time: 10 Min  Prep time: 15 Min  Serves: 50


1/4 lb button mushrooms (more?)
150z ole mexican foods chorizo sausage
2 medium-sized jalapeno peppers
8 oz cream cheese, room temp
pinch of salt
2 packs of crescent rolls
olive oil
1. Clean and finely chop button mushrooms

2. drizzle some olive oil in a skillet over medium heat
3. Sautee’ the mushrooms and set aside in a bowl
4. Open the chorizo sausage and remove from the casing
5. place in a skillet over medium heat and cook about 7 minutes
6. chop and dice fine the jalapeno peppers
7. In a mixing bowl place the cream cheese
8. Add in the mushrooms and peppers
9. When sausage is ready drain off the grease and add to the mixture and begin to mix by hand
10. I used my mini muffin pan, pinched off cresent roll and flattend place in pan and added a spoonfull of mixture, then pinched closed. It is ok that it comes out some.
11. Bake in a preheated oven at 350 degrees for about 7 to 8 min. being careful not to burn.

Jamie’s Chorizo Sausage Poppers

12. Remove from muffin tin as soon as they come out and place on a dish. Serve with sour cream or salsa. Maybe both

Published in: on December 30, 2012 at 4:27 pm  Leave a Comment  

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