Honey Pecan Chorizo Jalapeño Poppers

Ingredients

12 jalapeño peppers, halved and seeded
1/2 lb chorizo sausage
4 oz cream cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped pecans
2 tbsp honey
12 slices bacon

Instructions

Method: Indirect grilling

Set the EGG for indirect cooking at 350°F/177°C.
Cook chorizo in a skillet until browned, then drain excess fat.
Mix chorizo, cream cheese, cheddar, pecans, and honey in a bowl.
Stuff each jalapeño half with the mixture and wrap with bacon.
Secure with toothpicks and place on the grill.
Grill for 20-25 minutes until bacon is crispy.
Serve warm.

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