Low Carb Baked Chorizo Jalapeno Poppers

Prepare the jalapenos by bringing a pot of water to a boil. Remove the tops of the jalapenos and pull out the seeds and core. Then, drop the jalapenos in the boiling water and cook them for 5-8 minutes - they should be soft enough to stuff with filling without falling apart. Transfer the cooked jalapenos somewhere to cool when done and discard the water.

In a medium skillet, cook ground chorizo on high heat. Cook until the chorizo is broken up into crumbled bits that are browned. No oil or fat is necessary here for cooking. Set the chorizo aside to cool.

In a bowl, use a spoon or fork to combine the cream cheese and a ½ cup of the cheddar. Keep mixing until the cream cheese is pliable and softened. Then, mix in the cooked chorizo (you can leave excess grease in the pan).

Preheat an oven to 350 degrees. Stuff the cream cheese mixture carefully into each jalapeno. If any jalapenos tear, just place the tear on the underside of the jalapeno in your baking dish. Arrange all stuffed jalapenos in a glass baking dish that has been sprayed. Sprinkle the last ¼ cup of cheese over the tops.

Bake the dish for about 20 minutes and enjoy! All cheese and filling should be gooey and hot.