SPRING HILL RANCH'S JALAPEñO POPPERS

Spring Hill Ranch's Jalapeño Poppers image

Provided by Wiley P @WileyP

Number Of Ingredients 11

8 ounce(s) bulk mexican chorizo, cooked, cooled and drained
8 ounce(s) cream cheese, softened
1 cup(s) finely grated monterey jack cheese (about 2 ounces)
1 cup(s) finely grated sharp cheddar cheese (about 2 ounces)
1/2 teaspoon(s) new mexico chili powder
1/2 teaspoon(s) powdered mexican oregano
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) granulated onion (or onion powder)
1/4 teaspoon(s) granulated garlic (or garlic powder)
24 medium jalapeño chiles
12 slice(s) smoked bacon, sliced to half-length

Steps:

In a medium mixing bowl, combine the cooled chorizo and cream cheese. Thoroughly mix in the two cheeses. Sprinkle the chili powder, powdered oregano, ground cumin, granulated onion and granulated garlic over the mixture and thoroughly mix them in.
Remove the stem ends from the jalapeños. Using a chile reamer, melon-baller or narrow bladed paring or boning knife, remove as much of the seeds and veins as you can. (Most of the spicy heat of a chile is in the seeds and veins - the more you remove, the more docile the spiciness.)
Using a spoon, stuff the filling into the hollowed-out jalapeños.
Lay a piece of bacon snuggly over the top and down the sides of each stuffed chile. Secure it in place with a wooden toothpick. Place the chiles in a popper rack or other accessory that will allow them to remain upright during the roasting.
Using indirect medium heat on a grill or in a 350° oven, roast the poppers until the chiles are cooked through and the bacon has crisped up a little, about 45 minutes. Serve hot or at room temperature