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Chorizo Stuffed Bacon Wrapped Grilled Jalapeno Poppers

Jalapenos, Chorizo sausage, cheese and bacon make these stuffed jalapeno poppers taste like hot, spicy candy! Make lots, ‘cuz you’ll eat ’em all up!

Also called “armadillo eggs” or “buffalo turds”, this unique recipe features spicy mexican Chorizo sausage. These… are… INCREDIBLE!

chorizo stuffed bacon wrapped jalapeno poppers

Update 5/30/2011: This is one of our most popular posts with over 57,000 views since 2007. I’ve updated it with better pictures. Enjoy!

Okay, having said that… this recipe was hard to find. I Googled “stuffed grilled jalapenos”, found a link to this recipe on wcpo.com, but it was removed from the site. I actually had to use archive.org to find the post. The original recipe is here, but my improved recipe follows:

What you will need:

  • 24 Fresh Jalapeno Peppers
  • 1 lb. Fresh Mexican Chorizo Sausage (Mexican Chorizo is raw pork, don’t use Spanish chorizo, it’s a cured salami type)
  • 24 slices bacon (use thin style – thick bacon doesn’t work well)
  • 8 oz. Queso Fresco, white Mexican cheese or Monterey Jack cheese, shredded (note: I used Queso Seco, the dry Mexican cheese… less “oozing” of the cheese leaking out)
  • 8 oz. Cream cheese, softened


1. Cook chorizo without casings in hot skillet over medium heat until cooked. Drain excess grease. Set aside.



2. Combine shredded Mexican Queso Seco cheese and softened cream cheese. Set aside.


3. Cut a slit in each jalapeno, starting near the crown and down to just near the tip. Making each pepper a small coin purse that you can squeeze open to clean out. With a very small spoon, scoop out the seeds and membranes.


4. With a small spoon or your fingers, stuff the peppers half full of the cheese mixture.

(The cheese mix is very dry and clumpy and you can handle it just fine with your fingers. I like to press the cheese against all sides of the pepper, leaving a small pocket in which to add the chorizo.)

5. Add the chorizo to finish stuffing each pepper.


6. Wrap the pepper, starting at one end and wrapping around to the opposite end, with one slice of bacon (smaller peppers may only require 1/2 slice). Secure bacon to the pepper with a toothpick at each end. Can make ahead of time, cover and refrigerate until time to grill.

7. Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, rotating on grill grate every 2 minutes to evenly and thoroughly cook the bacon and roast the pepper. Let cool slightly, remove the toothpicks, and serve warm.

    • Notes:
      • if you remove all the seeds and membranes, you will reduce the heat factor significantly – or leave a little of the membrane for a hotter pepper.
      • the chorizo is very spicy, and a little goes a long way… plan on filling each pepper with mostly cheese, and finish up the stuffing with a smaller amount of chorizo.
      • don’t worry about the bacon wrap too much, we like ours fully engulfed with the bacon… you may like less. experiment and see what works for you.
      • these babies reheat very well, in the microwave or better yet in your toaster oven.

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  1. Those look amazing — I can feel my arteries clogging already…in a good way. ๐Ÿ™‚

  2. Thank you … Thank you … Thank you!!! I have been looking for this recipe for a long time. I had them once at a party and was in love! They are going to be wonderful at my hubby’s birthday party this weekend!

  3. We call ’em Chorizo Cowboys and they are awesome! Try this, trade the chorizo with regular sausage (I like deer).
    The night before, in a storage bag put 1 lb uncooked sausage, add a 1/4 cup Soy Sauce, add some seeds and membrane from Jals, Lemon Pepper, Lime juice and Garlic. Let sit in fridge overnight. Stuff the same way Mega did above and put far from the fire. I tried without the bacon. Lets the sausage cook faster. Makes 30 Caliente Cowboys.

    Always a crowd pleaser. I like the slit plan; I always made a little boat. Also, the smaller peppers seem to be hotter. Once in a while you’ll get a real fire-bomb! D’oh!

    Glad I found this site!

  4. @SailorRipley – I’ll have to try that version. Caliente Cowboys! Cool name.
    And I know what you mean about the surprise lil fire-bombs… that’s just fine by me. Mo hotta, mo betta!

  5. Sorry to get off topic but I wanted thank you for a recipe that I found on your site that inspired a great recipe for our sauce. It has been posted on the Taste The Fear Blog and has just been posted today, 5.13.08, on The Hot Zone Online blog. It was the Bacon Wrapped Stuffed Jalapeno recipe that you found in the archives. Anyways, thanks Brian.

  6. Brian – Send your contact/shipping address to turk at bisummo dot com and we’ll hook you up with a couple of bottles to review on hotsaucedaily.com

  7. Absolutely the best flavor we have tried in a while , they are awesome ! And even our kids liked them……… we will make them again real soon ! Thanks Brian , this site is great .

  8. Awesome recipe. I substituted soy chorizo (Trader Joe’s brand) and vegetarian bacon (Morningstar Farms) and it turned out great. I thought that the bacon might be too delicate, but it wasn’t. I suggest the substitution for anyone looking to reduce their calorie consumption or averse to meat!

  9. Wow Brian!

    These are great, and I like your use of the Queso Seco better! Great website you got here! BTW, I got my mustards from Dr. Spence and they are fantastic!

    Take care,

  10. Those are some mighty fine lookin’ turds you’ve got there. I’ll be trying out the chorizo version for sure!!!

  11. This is one recipe that I would like to try without using any extra hot sauce.

  12. We made these except that we don’t bake them we put them in our smoker!!!!

  13. I want to taste that. Anything with bacon is yummy plus chorizo – that’s a treat!

  14. i dont have a grill so i have these bad boys in the oven right now… have a feeling my cowboys are gonna be mucho caliente with the roasting that is going on. yeew!

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