Deez Nuts Chorizo Pecan Jalapeño Poppers April 05 2015, 0 Comments
Tired of the same old jalapeño poppers? Well kick them up a notch by adding a little pork chorizo and by putting Deez Nuts in your mouth! We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with.
- 16 jalapeño poppers (not too large so the bacon wraps around nicely)
- 1 package standard cut bacon. The thick cut doesn't work as well.
- 1/2 package pork chorizo
- 1 block of cream cheese
- Deez Nuts Pecan Rub (substitute Honey Hog or Honey Hog Hot)
Prepare your smoker at a temperature of 275 degrees. We used pecan wood for this smoke. Something about pecan on pecan action!
Heat a skillet over medium heat. Fry the chorizo until it is fully cooked. Drain the fat off when the chorizo is done.
Immediately mix the chorizo and cream cheese together in a small bowl. The warm chorizo will help soften the cream cheese.
Add Deez Nuts Pecan Rub to taste and mix well. A heavy dose is recommended.
Cut the stem off and core each jalapeño. Remove all of the stem and seeds. Leave some seeds if you want the heat!
Cut the jalapeños in half.
Fill each jalapeño up with the cream cheese mixture.
Wrap each jalapeño with a 1/2 slice of bacon. A toothpick won't be required as long as you didn't use massive peppers.
Dust the tops of the jalapeño poppers with more Deez Nuts Pecan Rub.
Smoke the peppers for an hour or until the bacon looks perfect!
Allow to cool 10 - 15 minutes and then enjoy one of our favorite appetizers!
Prepared jalapeño poppers before they go on the smoker
Getting just right on the Big Green Egg!
The finished product with 1 uncooked pepper left open to show you the mix