25m
PREP TIME
20m
COOK TIME
131
CALORIES
5
INGREDIENTS
Servings: 24 (2-jalapeño)
Ingredients
- 1/2 pound (8 ounces) fresh Mexican chorizo sausage links, casings removed
- 2 packages (8 ounces each) cream cheese, softened
- 24 slices bacon (about 1 1/2 pounds)
- 24 large jalapeño peppers, halved lengthwise, stem and seeds removed
- 1 cup Stubb's® Original Barbecue Sauce
INSTRUCTIONS
- 1 Heat medium skillet on medium heat. Add chorizo, cook and crumble until browned and cooked through, about 6 to 8 minutes. Transfer to paper towel-lined plate to drain and cool slightly.
- 2 Meanwhile, preheat grill on medium-high heat. Arrange bacon slices in single layer on bacon grilling rack or shallow foil pan. Grill 3 to 5 minutes or until bacon is half-cooked. Remove bacon from grill; cool slightly. Cut each slice in half.
- 3 Mix cream cheese and chorizo in medium bowl. Spoon mixture evenly into jalapeño halves. Wrap each stuffed jalapeño with one piece bacon, securing ends with a toothpick.
-
4
Place jalapeños on grill with cream cheese facing up. Grill over medium heat with lid closed about 8 to 10 minutes, until peppers are tender and filling is bubbly around the edges. Brush peppers generously with Bar-B-Q Sauce during last 2 minutes of grilling.
To prepare in the oven: Place stuffed jalapeños on foil lined sheet pan. Bake 25 to 30 minutes in preheated 350°F oven, brushing with Bar-B-Q Sauce during last 10 minutes of cooking.
