Smokey Stuffed Jalapeños With Bacon
Food and Drink

Courtesy of Stubb’s Legendary Bar-B-Q

Smokey Stuffed Jalapeños With Bacon

Serves: 4 to 6


24 fresh jalapeños, halved and seeded

16 ounces cream cheese

1/2 pound uncooked chorizo

24 slices of bacon, cut into halves (about 2 pounds)

1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce

Preheat a skillet to medium heat. Remove the chorizo from the casing and cook over medium heat until cooked through, about 8 minutes. Remove from heat and transfer chorizo to a paper towel-lined plate to drain and cool.

Mix the cream cheese and chorizo.

Stuff each jalapeño half with cream cheese mixture. Wrap with half a strip of bacon and secure with a toothpick.

Prepare the grill for direct cooking. Place peppers onto the grill and cook for 8–10 minutes, turning frequently. Baste peppers with Smokey Mesquite Bar-B-Q sauce in the last 2 minutes of cooking.

Alternatively, cook in the oven for 25–30 minutes at 350°F, adding the barbecue sauce during the last 10 minutes of cooking.