Makes 20 poppers
Ingredients
12oz (340 g) chorizo
10 jalapeño peppers
5 dates, pit removed and quartered
3–4 chicken tenders (or breast)
red pepper flakes, to taste
10 slices of bacon
Instructions
Remove chorizo from casings and add meat to a 10-inch skillet over medium heat. Cook, stirring until done, 8–10 minutes. | Cut tops off the jalapeño peppers, slice in half long-ways, and scrape out the seeds. Note: Don't touch your face or eyes while working with the peppers and their seeds. | Place a quarter of a date in the bottom of each half pepper. | Spoon about a teaspoon of chorizo on top of the date. | Cut the chicken tenders (or chicken breast) into strips the length of each pepper and lay on top of the chorizo. | Sprinkle the red pepper flakes on top of the chicken, wrap with a slice of bacon and secure in place with 2 toothpicks. Repeat for each pepper half. | Place the poppers on a broiler pan and broil for 8–10 minutes, or until chicken is fully cooked. If you don't have a broiler, place the tray as close to your oven's heat source as possible. | Transfer to a plate and serve. | Enjoy!
More Recipes You'll Love
Bacon wrapped chicken chorizo poppers are jalapeño halves stuffed with sweet dates and chicken, then swaddled in bacon and broiled until crisp. Chorizo joins the filling for smoky, spicy depth against the sticky date. They are the appetizer that vanishes from the platter before anything else gets touched.
Pro Tips
- Scrape out every jalapeño seed and membrane for mild poppers, or leave a few ribs in if your crowd likes real heat. Wear gloves — you have been warned about touching your eyes.
- Crisp the chorizo in the skillet first and drain it before stuffing. Raw sausage would release grease into the peppers and make the bacon soggy.
- The date quarter goes down first in each half — it caramelizes against the pepper and gives that sweet hit right next to the spicy chorizo.
- Broil close to the heat source and watch constantly. Bacon goes from crisp to charred in under a minute under a hot broiler.
Frequently Asked Questions
Can I make these poppers ahead?
Assemble them earlier in the day and refrigerate, then broil just before serving. Cold from the fridge they may need an extra minute under the broiler.
What can I use instead of chicken tenders?
Ground chicken or turkey works well as the filling binder. Any mild ground meat lets the chorizo and date flavors lead.
How do I handle jalapeños without burning my hands?
Wear disposable gloves and work on a cutting board you can wash thoroughly afterward. The capsaicin clings to skin and surfaces long after the peppers are gone.
Recipe Card
Ingredients
Method
- Remove chorizo from casings and add meat to a 10-inch skillet over medium heat.
- Cook, stirring until done, 8–10 minutes. | Cut tops off the jalapeño peppers, slice in half long-ways, and scrape out the seeds. Note: Don't touch your face or eyes while working with the peppers and their seeds. | Place a quarter of a date in the bottom of each half pepper. | Spoon about a teaspoon of chorizo on top of the date. | Cut the chicken tenders (or chicken breast) into strips the length of each pepper and lay on top of the chorizo. | Sprinkle the red pepper flakes on top of the chicken, wrap with a slice of bacon and secure in place with 2 toothpicks.
- Repeat for each pepper half. | Place the poppers on a broiler pan and broil for 8–10 minutes, or until chicken is fully cooked. If you don't have a broiler, place the tray as close to your oven's heat source as possible. | Transfer to a plate and serve. | Enjoy!
