Bacon-Wrapped Smoked Cheddar Cheese and Chorizo Jalapeño Poppers
– 12 fresh jalapenos – 4 oz fresh chorizo removed from casing – 8 oz cream cheese softened – 4 oz sharp cheddar cheese shredded – 12 slices bacon
Prep the jalapenos 1. Slice the jalapenos in half and remove the seeds and as much of the inner pith as possible. Cook the Chorizo 2. Brown the chorizo in a skillet over medium-high heat until cooked through. Drain on a paper towel. Let cool.
Prep cheesy filling 3. In a bowl combine the cream cheese with the chorizo and cheddar. 4. With a tablespoon, scoop cream cheese filling into each jalapeno half (use your thumb to press the cream cheese mixture in place if needed).
Wrap in bacon 5. On a clean work surface, arrange 12 slices of bacon and slice in half at the middle. 6. Starting at the bottom of each filling stuffed pepper, wrap each in bacon and arrange on an oven-safe wire rack, filling side up to prevent spilling.
Smoke the Jalapeno Poppers 7. Preheat your smoker to 335 degrees. 8. Place the jalapeno poppers over the grill grates, lining with foil if your heat isn't offset.
9. Smoke for about 45 minutes to 1 hour until the bacon is crisp.
10. Allow to cool 10 minutes and serve!