Chorizo/Cheese Jalapeño Poppers
A classic southwest hors d’oeuvre, these will have your guests asking for more. Better make two batches!
12 Jalapeño chiles
8 oz Pork chorizo (see note below)
8 oz Cream cheese
1/3 C Cheddar cheese, shredded
3 Slices bacon, cut into quarter slices
2 TBSP Arizona Original Rub
1 TBSP Arizona Chipotle Rub
1 TBSP Cilantro, finely chopped
Start grill or preheat oven to 350°. Cut off the tops of each chile. Remove seeds and veins (use jalapeño coring tool if you have one). Use toothpick to put a small hole into the end of each chile. Rinse well. Season inside with Arizona Original Rub (put some rub in chile and shake with finger over top then pour excess into the next chile). Set aside. In medium sized skillet, fry chorizo until fully cooked. Crumble and drain on paper towels. In medium sized bowl, add warm chorizo to cream cheese (you can microwave cream cheese to soften), cheddar cheese, cilantro and Arizona Chipotle Rub. Mix well. Put warm chorizo/cheese mixture into quart size plastic baggy. Cut off one corner of the baggy and use to pipe mixture into each chile. Make sure that each chile is fully filled with chorizo/cheese mixture then cap with quarter slice of bacon and fasten in place with toothpick. Place a chile in each cup of a muffin pan or use a chile grill. Grill or bake for about 45 minutes or until bacon is fully cooked. Allow to cool. Arrange on a platter and serve.
Note: Make chorizo per directions on Arizona Rub Chorizo Seasoning package or buy chorizo from butcher case which is usually far leaner/better than what’s found in sausage casings.
*Cook times are approximate.