There are many variations of this recipe floating around the internet. Because I have access to quality chorizo, one from Spain and another made in a backroom on the West side of St Paul, Minnesota, this is what I use in my recipe. I understand that there is a good quality chorizo in Duluth, which I will have to check out someday soon.
This is the recipe we use, and it’s to die for.
Please Note: We are a 503(c)(3) educational charity and subsist on donations and affiliate programs. We sell nothing except our publications. All of our affiliate programs come from companies we trust that sell products we’ve used ourselves. Nearly all the products we promote have been tested by our volunteers. If we find something to be crap or nonsense, we tell you. If you wish to support us, you may do so by supporting the companies in our affiliate programs.
And the recipe is ketogenic diet friendly. One cup of jalapeno peppers (sliced, so condensed — it would be about two cups of whole peppers sliced into that cup) has 5.6 g carbs and 2.5 g fiber, so 3.1 g net carbs.
First find some huge jalapeno peppers. And always taste test because each batch seems to have its own “hotness.” The results can vary immensely. I know one time I made them for friends who were not into hot, so I found some wimpy peppers. And when friends came over who wanted their hair to catch fire, I found appropriate peppers for them.
Next get some chorizo and cream cheese. In my recipe, I used:
And you’ll need some toothpicks.
Now you can add more cream cheese to the chorizo if you want. This recipe is totally up to you. Some add cheddar cheese, others use little sticks of chorizo, and keep them whole. Totally up to you.
I mixed the chorizo with the cream cheese with my hands, squeezing and squeezing and squeezing. The cheese was cold. It wasn’t going to respond to a fork.
Then I cut the peppers in half, one at at time (so I could match the halves) and with a grapefruit spoon, I dug out the seeds and the excess innards of the pepper to make room for the stuffing.
Then I stuffed one half pepper with twice as much that would fit, put the top on it, squeezed them slowly together, wrapped it with a half a slice of bacon, and jabbed a toothpick through the bacon to hold it all together.
Yes, it takes a bit of time. But when you’re done, you’re only half way there.
Oh, if the peppers are hot, wash your hands thoroughly with soap and warm water (might even use a nail brush). If you touch something tender or scratch near your eye, you’ll regret that move for an hour or so.
Next get your smoker ready.
We have a huge barbecue grill. On one side I start the coals, and when they’re hot, I cover them with mesquite chips.
I’ve already created 6 little bags of chips using aluminum foil. I wrapped them nicely and put holes in them. When the coals are hot, I cover them with the bags of chips and place the Atomic Buffalo Turds off to the side so they don’t get direct heat. Let them smoke for at least an hour, best around an hour and a half. You’ll know when they’re done because the bacon will be done.
Enjoy with cerveza.
And Feliz Cinco de Mayo!
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.