24 fresh jalapeno peppers
1 lb. fresh mexican chorizo sausage
24 slices sliced bacon
8 oz. queso fresco, white Mexican cheese or Monterey Jack cheese, shredded
8 oz. cream cheese, softened
Cook chorizo without casings in hot skillet over medium heat until cooked. Drain excess grease. Set aside. Combine white Mexican Cheese and softened cream cheese, and also set aside. Cut a slit in each jalapeno, starting near the crown and down to just near the tip. Making each pepper a small coin purse that you can squeeze open to clean out. With a very small spoon, scoop out the seeds and membranes. With a small spoon or your fingers, stuff the peppers half full of the cheese mixture. Add the chorizo to finish stuffing each pepper. Wrap the pepper, starting at one end and wrapping around to the opposite end, with one slice of bacon (smaller peppers may only require 1/2 slice). Secure bacon to the pepper with a toothpick at each end. Can make ahead of time, cover and refrigerate until time to grill. Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, rotating on grill grate every 2 min. to evenly and thoroughly cook the bacon and roast the pepper. Let cool slightly, remove the toothpicks, and serve warm.
courtesy of: Brian Meagher, Hot Sauce Daily, Ocean City, Maryland, August 7, 2007