| 2 | links Mexican chorizo, casings removed |
| ½ | pound smoked gouda, shredded |
| ¼ | cup finely chopped red onions |
| 1 | egg |
| ½ | cup cream cheese |
| 3 | tablespoons sour cream |
| 1 | tablespoon hot sauce (recommended: Frank's Red Hot) |
| Salt and freshly ground black pepper | |
| 12 | large jalapeno peppers, stemmed, seeded and halved |
Preheat oven to 375 degrees F.
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.