1/2 pound uncooked chorizo
16 ounces cream cheese
24 fresh jalapenos, halved and seeded
24 slices bacon (about 2 pounds), halved
1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
Heat skillet to medium heat and prepare grill for direct cooking.
Remove chorizo casing and cook in skillet over medium heat until cooked through. Transfer cooked chorizo to paper towel-lined plate to drain and cool.
Mix cream cheese and chorizo.
Stuff each jalapeno half with cream cheese mixture. Wrap with half strip of bacon and secure with toothpick.
Place peppers on grill and cook 8-10 minutes, turning frequently. Baste peppers with sauce during last 2 minutes of cooking.
