These zesty peppers are some of my specialties. I usually feature them at my Halloween party. They disappear from the appetizer tray in no time.
What You Need:
(Makes: 2 Dozen)
24 medium jalapeno peppers *(see note below)
1 pound of uncooked chorizo or bulk spicy pork sausage
2 cups (8 ounces) of shredded cheddar cheese
12 bacon strips, cut in half
What to Do:
STEP 1) Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
STEP 2) Prepare grill for indirect heat, using a drip pan or use the oven broiler. Place jalapenos over pan; grill, covered, over indirect medium heat for 17 to 20 minutes on each side or until a meat thermometer inserted into filling reads 160 degrees. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp.
STEP 3) Enjoy!
*Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.