First, I didn't know which forum to post this in. They are appetizers that have stuffed jalapenos like ABTs but aren't an ABT. The main ingredient is Chorizo which is pork and a sausage. Sigh. I chose this forum and if I am wrong, please feel free to move it as appropriate and chastise me as needed.
The smoke is a riff on Armadillo Eggs which are stuffed jalapenos encased in sausage. Instead of stuffing a whole jalapeno I wanted to use sections of jalapeno to make a smaller, appetizer sized egg. I used homemade Mexican chorizo instead of breakfast sausage and gave the name a Spanish translation.
I started by mixing cream cheese and sharp cheddar. I cut jalapenos into rings about 3/8 to 1/2 inch thick. I removed the seeds and membranes and stuffed with the cheese.
I formed the Chorizo around the jalapenos. I sprayed a tray with baking spray and put the balls on the tray. I put the tray in the freezer and froze for two hours. I took them out and put them in resealable plastic bag and stored in the freezer. You can keep them in the freezer and just take some out when you want to cook some.
I preheated my smoker to 230 F and put the frozen eggs in the smoker. I smoked to an internal temperature of 155 to 160 F, a little over an hour. I brushed with barbecue sauce (I used Rufus Teague Honey Sweet) and smoked for 20 minutes longer.
I let them sit for 5 minutes before serving.
The Verdict
These were fun and tasted great. My guests really liked them. I will make them again. I really love the fact I can make a bunch and keep them in the freezer to use as I need them.
Disco
The smoke is a riff on Armadillo Eggs which are stuffed jalapenos encased in sausage. Instead of stuffing a whole jalapeno I wanted to use sections of jalapeno to make a smaller, appetizer sized egg. I used homemade Mexican chorizo instead of breakfast sausage and gave the name a Spanish translation.
I started by mixing cream cheese and sharp cheddar. I cut jalapenos into rings about 3/8 to 1/2 inch thick. I removed the seeds and membranes and stuffed with the cheese.
I formed the Chorizo around the jalapenos. I sprayed a tray with baking spray and put the balls on the tray. I put the tray in the freezer and froze for two hours. I took them out and put them in resealable plastic bag and stored in the freezer. You can keep them in the freezer and just take some out when you want to cook some.
I preheated my smoker to 230 F and put the frozen eggs in the smoker. I smoked to an internal temperature of 155 to 160 F, a little over an hour. I brushed with barbecue sauce (I used Rufus Teague Honey Sweet) and smoked for 20 minutes longer.
I let them sit for 5 minutes before serving.
The Verdict
These were fun and tasted great. My guests really liked them. I will make them again. I really love the fact I can make a bunch and keep them in the freezer to use as I need them.
Disco
