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Wagyu Ground Chorizo Sausage Stuffed Jalapeno Poppers

Jalapeno Poppers Stuffed with Fullblood Wagyu Beef Ground Chorizo Sausage, Cream Cheese, and Sriracha

Prep Time: 45 Minutes 
Cook Time: 25 Minutes
Servings: 30 Poppers
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Ground Chorizo Sausage
  • 15 Large jalapeños (cut in half and seeds removed)
  • 12 OZ Cream Cheese (softened)
  • 1/2 CUP Mayonnaise
  • 1 CUP Parmesan Cheese
  • 2 TSP Sriracha
  • 1 Small Yellow Onion (diced)
  • 1 TSP Kosher Salt
  • Grapeseed or Olive Oil


  • Sauté Pan
  • Baking Sheet


Heat a large sauté pan with a small amount of oil on medium-high heat.

Add the Fullblood Wagyu beef ground chorizo sausage in small pieces to the pan. Cook for 5 minutes while breaking up the pieces with a wooden spoon until the beef crumbles.

Add the diced onion, and cook for 3 minutes longer.

Drain the fat off the Fullblood Wagyu chorizo from the pan, and put the chorizo and onion mixture in the refrigerator to cool.

Cut and seed the jalapeños, and place them on a baking sheet with parchment paper.

In a large bowl, with a wooden spoon, mix the cream cheese until softened.

Then add the parmesan cheese, mayonnaise, sriracha, and kosher salt to the bowl (with the cream cheese).

Once the Fullblood Wagyu chorizo and onion mixture has cooled, add it to the bowl with the other ingredients.

This is your Fullblood Wagyu chorizo and cheese stuffing mixture.


Heat the oven to 400°F.

Fill the jalapeño halves with about 2 tablespoons of the Fullblood Wagyu chorizo and cheese mixture.

Bake for 25 minutes or until the filling is bubbly and caramelized.

Serve the Fullblood Wagyu chorizo stuffed jalapeño poppers warm, and enjoy!

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