chorizo poppers

I love small bites. There's something so satisfying with a flavorful appetizer that packs a punch and can be enjoyed in 1 - 2 bites. With the Super Bowl coming up this Sunday, I thought this would be the perfect appetizer to serve your guests. It can be made a few days in advance too  - TOUCHDOWN!

40 mini sweet peppers
2 raw chorizo sausages (casing removed)
8 oz cream cheese
1 c. frozen corn kernels
1 TBSP diced green chiles
2 TBSP chopped fresh cilantro
2 TBSP hot sauce
1 TSP cumin
5 c. sour cream
salt + pepper
7 c. tortilla chips or doritos crumbled (optional for topping)

In a large skillet, brown your chorizo over medium high heat. You want very small pieces so break it up while it's cooking. While the chorizo is caramelizing and doing it's thing, in a medium bowl, combine cream cheese, corn, green chiles, cilantro, hot sauce and cumin. Give it a good stir until it's well mixed. When your chorizo is done getting brown and flavorful, strain it and place the crumbles on a paper towel. If some of the crumbles are on the large side, break them up. Once the grease is absorbed and the meat has cooled slightly, drop your crumbles into the mixture and give it another good stir. Add in your sour cream, salt + pepper. 

Place mixture into a piping bag or ziplock bag and set aside. Cut the tops off of your peppers and scrape out any seeds if present. Cut the tip of your piping bag or ziplock bag off and squeeze mixture into your mini peppers. Place in the refrigerator and chill until ready to serve. If adding the chip crumbs, just before serving dip the tops into the crumbled chips and place on your platter.