First, I cooked some chorizo in a frying pan:
Then I halved the jalapenos & removed stems and membrane.
Then I filled each jalapeno half with queso chihuahua:
Then I spooned in some cooked chorizo:
I then wrapped in bacon held in place with toothpicks. Extra IPA is the secret weapon in this recipe.
At this point, I had some leftover chorizo & was getting hungry. So, I made a meat "salad" using leftover pulled chicken & chorizo.
To the smoker we go!
After a 3 hour smoke:
I threw them on the gas Weber for a little bit just to make sure the bacon was crisp. And there you have it!