Stoked Smokehouse Chorizo Stuffed Jalapeños

Allergens

Chorizo (may contain soy or gluten), Bacon

Ingredients

• 1. 8 large fresh jalapeños 2. 1 pound chorizo sausage 3. 1 pound thick
• cut bacon 4. 1/2 cup crumbled blue cheese 5. 1/4 cup finely chopped green onions 6. 1/4 cup BBQ sauce 7. 1 tablespoon smoked paprika 8. 1 teaspoon cayenne pepper (optional) 9. Salt and pepper to taste 10. Wood chips for smoking (e.g., hickory or mesquite)

Instructions

1. Prepare the grill for indirect cooking with a temperature of around 350°F. Soak wood chips in water for at least 30 minutes before using them.
2. Slice the jalapeños lengthwise, removing seeds and membranes while keeping the stems intact. In a bowl, mix crumbled blue cheese, chopped green onions, BBQ sauce, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Stuff each jalapeño half with the blue cheese mixture, pressing gently to secure it in place.
4. Wrap two pieces of chorizo around each stuffed jalapeño half, then wrap one slice of bacon around the entire jalapeño, securing with a toothpick if necessary.
5. Place the wrapped jalapeños on the grill away from direct heat and smoke using soaked wood chips for about 20 25 minutes or until the bacon is crispy and the jalapeños are tender. Baste with more BBQ sauce during the last 5 minutes of cooking.
6. Transfer to a platter, remove toothpicks, and serve immediately.

Chef’s Insight

Add a squeeze of lime and a sprinkle of cilantro to balance the flavors and add an extra burst of freshness.

Notes

For a more intense smoky flavor, use hickory or mesquite wood chips.