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Jalapeños Stuffed with Shrimp and Chorizo

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  • Prep 12 min
  • Total 35 min
  • Servings 12
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Updated Jul 14, 2017
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  • 2 tablespoons of olive oil
  • 1/2 lb shrimp, cleaned and deveined
  • Salt and black pepper to taste
  • 1/2 onion, diced
  • 2 cloves garlic, finely chopped
  • 6-8 ounces Mexican chorizo
  • 12 large jalapeños, halved and seeded
  • 4 ounces cream cheese
  • 1 cup Monterey Jack cheese, shredded


  • 1
    Heat the oil in a medium nonstick pan.
  • 2
    Add the shrimp; season with salt and pepper to taste. Cook the shrimp on both sides until cooked, about 3-4 minutes. Remove from pan and let cool. Chop each shrimp into small pieces.
  • 3
    Add the onion, garlic, and chorizo to the same pan. Cook, breaking up the chorizo into small pieces with a wooden spoon, until it is no longer pink, about 8 minutes. Remove from the pan, drain, and let cool.
  • 4
    Preheat the oven to 400°F. Line a baking pan with parchment paper.
  • 5
    In a medium bowl, mix the cream cheese and the Monterey Jack. Add the shrimp and chorizo; mix until fully blended.
  • 6
    Stuff the jalapeños with the shrimp and chorizo mixture. Sprinkle more Monterey Jack cheese on top, if you like.
  • 7
    Bake for 10–15 minutes, or until the cheese begins to brown.

Expert Tips

  • tip 1
    When cutting fresh jalapeños, wear plastic gloves and wash hands thoroughly afterwards.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These shrimp and chorizo stuffed jalapeños are really delicious! I'm fairly sensitive to spicy food and generally avoid chili peppers. However, when I made these jalapeños for my husband, their smell was so delicious that I couldn't help but taste them. I guarantee that the amount of heat is just perfect, and the combination of flavors makes these jalapeños unique. I dare you to try them... you'll love them!
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