Chipotle-Chorizo Jalapeño Poppers
- ½ teaspoon kosher salt
- 1 teaspoon minced chipotles in adobo sauce
- ½ cup minced, cooked Mexican chorizo
- 8 ounces cream cheese, at room temperature
- 12 jalapeño peppers
Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then ma...