Chorizo Stuffed Bacon Wrapped Jalapeno Poppers

Jalapeno peppers (about 12)
Chorizo (1/4 lb)
Bacon (12 slices)
Cream cheese (16 oz)
Garlic (2-5 cloves)

Roast the garlic: place whole cloves in foil, drizzle with olive oil, seal foil, and bake at 400 for about 15 minutes.

Slit the peppers down the side, remove the seeds with a spoon.

Blanche the peppers for about 5 minutes.

Dice the chorizo, brown in a skillet about 5 minutes, set aside to cool.

Mix the cream cheese with garlic and chorizo.

Use a pastry bag (or plastic baggie with the corner cut off) to fill the peppers.

Wrap the peppers tightly with bacon.

Skewer and grill.

OMG ! my grand daughter is moving into her 1st. house in 10 days. Her boyfriend loves all things hot and spicy. She works 2 jobs and goes to school, so I’ve been trying to find fast easy recipes and tried and true slow cooker/crockpot recipes. Ya’ll are life savers. I can’t wait to find more recipes.Thanks Ron and Kitchen Witch and all the people of RSN for all the help I know ya’ll will be.:wink:

Can’t wait to try this. Love jalapeno peppers. I make pepper jelly with them.

this should work out just right for you then if he likes spicy. i know its been awhile since u posted but did u end up making it? how did it turn out?

let me know how it turned out for you :wink: