Jalapeño peppers stuffed with smoked gouda and chorizo

Ingredients:

• 2 Mexican raw chorizo ​​sausages, casings removed (about 200g total)
• 220 g smoked Gouda, grated
• 110 g cream cheese, softened
• 3 tbsp sour cream
• 1/4 cup finely chopped red onion
• 1 tablespoon hot sauce (such as Frank's RedHot)
• 1 large egg, lightly beaten
• 12 large jalapeños, halved lengthwise and seeded

Preparation:

1. Preheat oven to 190°C.
2. Fry the chorizo ​​in a skillet over medium heat for 8-10 minutes. Transfer with a slotted spoon to a large bowl.
3. Add the Gouda, cream cheese, sour cream, red onion, hot sauce, salt, and black pepper to taste to the chorizo. Mix in the egg. Pour the mixture into the jalapeño halves and arrange them on a parchment-lined baking sheet.
4. Bake until golden brown and cheese is bubbling, 20 minutes.