Tired of the same old jalapeño poppers? Well kick them up a notch by adding a little pork chorizo! We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with.Ingredients
- 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 package pork chorizo
- 1 block of cream cheese
- 2 T Meat Church Honey Hog BBQ Rub (sub The Gospel or Deez Nuts)
Prepare your smoker at a temperature of 275 degrees. We like hickory or pecan wood for this smoke.
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 the Honey Hog to taste and mix well.
Cut the stem off and core each jalapeño. Cut them in half. Remove all of the stem and seeds. Leave the membranes if you want them hotter.
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 seasoning. This is optional but I also like to top the poppers with cracked black pepper.
Smoke the peppers for 60 - 90 minutes or until the bacon looks perfect!
Allow to cool 10 - 15 minutes and then enjoy one of our favorite appetizers!
With optional cracked black pepper