📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 340kcal
Ingredients
- 8 large fresh jalapeños sub: Fresno chilies for more heat; mini sweet peppers for mild
- 6 oz raw Mexican chorizo loose; sub: hot Italian sausage or ground turkey + taco seasoning
- 4 oz cream cheese softened; sub: mascarpone, goat cheese
- 1/2 cup shredded cheddar sub: Pepper Jack, Oaxaca, or mozzarella
- 1/4 tsp garlic powder sub: 1 small clove minced
- 1/4 tsp smoked paprika sub: chipotle powder
- 8 slices thick-cut bacon halved; sub: turkey bacon
- Optional garnish: chopped cilantro
Instructions
- Brown the chorizo: In a skillet over medium heat, crumble chorizo; cook until browned. Drain excess fat; cool 2 min.
- Mix filling: Stir chorizo with cream cheese, cheddar, garlic powder, and paprika until cohesive.
- Fill peppers: Halve jalapeños lengthwise; scrape out seeds for medium heat. Spoon filling flush with the rim.
- Wrap in bacon: Spiral a half-slice of bacon around each pepper, starting at the wider end; secure with toothpicks if needed.
- Indirect grill & baste: Preheat grill to 375°F with burners off on one side. Arrange poppers on cool side, lid closed. Cook 15 min, turning once, until bacon is rendered. Move briefly over direct heat, 1 min a side, for extra char.
- Rest & serve: Transfer to platter, tent 2 min. Sprinkle cilantro and dig in.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 16g | Fat: 29g
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About This Dish
Smoky chorizo and molten cheese packed into jalapeño boats, swaddled in crispy bacon, then slow-roasted over indirect heat until every bite bursts with heat, fat, and fire-char flavor.
Health Benefits
- Chorizo and cream cheese provide the protein and fat that make these poppers filling.
- Bacon adds richness without any added sugar.
Pairs Well With
- Steak & Roasted Poblano Salad
- Spicy Cabbage Slaw with Lime Crema