- 12 extra-large jalapeño peppers, grilled or roasted
- 4 strips thick-cut bacon
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 1 cup Mexican chorizo
- 1 cup previously grilled or sauteed shrimp, chopped
1. Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm. Set aside to cool.
2. Cook the bacon at medium/low heat until crispy. I like to cook it at that temperature so it slowly releases the grease and cooks more evenly. Remove from pan and let cool and then chop finely.
3. In that same pan, add the onions and garlic. Season lightly with salt and pepper and cook for 6 to 7 minutes. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks. If there is too much grease in the pan, I drain the mixture onto a plate lined with paper towels. It’s much easier to work with a filling that is not too wet.
4. Slice the jalapeños in half, lengthwise and remove the seeds and veins. In a bowl, combine the chorizo mixture, bacon, shrimp and shredded cheese. Fill all of the jalapeños. I find it easier to just use my hands to fill and press the filling in gently. Chill the stuffed poppers for 30 minutes.
5. Preheat oven to 400ºF. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler. Garnish with your favorite salsa.