If you’ve ever been to a gathering of sorts, especially those where watching sports is involved, then there’s a chance you’ve had smoked bacon wrapped jalapeno poppers. But have you had them stuffed with chorizo? And with a kiss of hickory smoke? Next level. I’ll explain how to make these grilled poppers in quick time.
Prepping the Poppers
For this recipe, you’ll need jalapenos, cream cheese, shredded cheddar cheese, chili lime seasoning, ground chorizo, and bacon. Before you start prepping the jalapeno poppers, preheat your grill to 375 degrees with hickory wood over indirect heat. Now that you’ve done this, grab a cutting board, sharp knife, spoon, and the jalapenos. Cut the stem off the tops of the jalapenos. Next, slice them in half longways and use the spoon to scoop out the insides (seeds, rib, placenta). I personally like using a small metal measuring spoon because it fits and scoops perfectly.
In a medium sized bowl, mix a pack of softened cream cheese, shredded cheddar cheese, and Oaxaca cheese together. Note: if you want to add a little heat to the poppers, mix in some shredded pepper jack cheese. Even hotter? Leave some of the jalapeno seeds in.
Chorizo Makes it Better
In a medium saucepan, cook up the ground chorizo. The chorizo I bought needed to be grinded up into smaller pieces so I used my spatula to break up the ground chorizo into even smaller bits. Cook these until done and set aside.
Take the spoon and scoop the cheeses into the sliced jalapenos. Now grab the strips of bacon and wrap one strip around one jalapeno popper. To keep the bacon from unraveling during the cook, I suggest wrapping the bacon a little tighter. Tucking in the ends of the bacon strips will help. Use toothpicks to hold together if you need. Once this is done, sprinkle chili lime seasoning on top of each jalapeno popper.
Bringing the Bacon Wrapped Jalapeno Poppers with Chorizo Recipe Together
Place the bacon wrapped jalapeno poppers on a baking sheet and cook on the grill for 30 minutes. Remember, the grill should be at 375 degrees with indirect heat and smell of hickory. If you have a cooling rack that fits the size of your baking sheet, then put the jalapeno poppers on that while they cook as to not get the bottoms too crispy/burnt.
After 30 minutes, the smoked bacon wrapped jalapeno poppers with chorizo are done. Some folks like their bacon cooked to different degrees. If you want your bacon more crispy, then consider cooking a little longer. With the smoked bacon wrapped jalapeno poppers recipe done, you are now ready to be the hit of the party! That is, if you don’t keep them all to yourself. Note: if you’d like a different appetizer or side dish to try, may I suggest some elotes (Mexican street corn).
Can this Recipe be Made in the Oven?
This recipe can absolutely be made in the oven! You won’t get that hint of smoke flavor, but the major flavor components will still be there.
Other Recipes Involving Chorizo
If you’re looking for other creative ways to use chorizo, I recommend my popular chorizo breakfast burritos and my queso fundido recipes!
The Recipe!
Bacon-wrapped Jalapeno Poppers with Chorizo
Become the hit of the party with this easy recipe for bacon-wrapped jalapeno poppers! Simply combine cream cheese and cheddar cheese in hollowed-out jalapeno halves and wrap them in bacon. Keto friendly, too. Easy win!
Ingredients
- 12 jalapenos, halved and scooped out
- 8 oz ground pork chorizo
- 8 oz of cream cheese, softened
- 1 Cup shredded cheddar cheese
- 1/2 Cup Oaxaca cheese, shredded
- 2 Tablespoons chili lime seasoning
- 24 strips bacon
Instructions
- Preheat grill to 375 degrees over indirect heat. On a stove top, cook ground chorizo in saucepan over medium heat and break into crumbles. Set aside.
- Cut jalapenos in half, slicing long ways. Take spoon to scoop out seeds. In separate bowl, combine cream cheese, cheddar cheese, and Oaxaca cheese. Place mix into each jalapeno half. Wrap filled jalapeno halves with one strip of bacon each. Apply chili lime seasoning on top when done.
- Place bacon-wrapped jalapeno poppers with chorizo on cooling rack or baking sheet and place in grill for 30 minutes or until bacon is to desired crispiness. Remove when done.
- Enjoy!
Notes
1. Place bacon-wrapped jalapeno poppers on cooking rack for more even cook and bacon crispiness.
2. Speaking of crisp of bacon, for each person this differs. This may take longer than 30 minutes to reach your desired crispiness.
3. This recipe can be made in the oven.
Nutrition Information:
Yield: 24 servings Serving Size: 1 popperAmount Per Serving: Calories: 120Total Fat: 8.3gSaturated Fat: 4gCholesterol: 18mgSodium: 220mgCarbohydrates: 3gSugar: 1gProtein: 5g
NOTE: Nutrition information isn't always accurate.
