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.
