There are two universal constants with food: it’s hard to beat a cream cheese-stuffed jalapeno and, you can wrap nearly ANYTHING in bacon and it be very tasty. So what do we have here – a cream cheese stuffed bacon-wrapped jalapeno pepper with some sausage! Where can you go wrong with that!
Most recipes I’ve seen for stuffed smoked jalapenos called for just the cream cheese stuffed pepper with bacon however lately I’ve been seeing a lot of recipes adding lit’l smokies smoked sausages which are good however I wanted to kick it up a level and used chorizo sausage instead. Chorizo is a lot messier then the little cocktail weenies but if you’ve got any sense you’ll be wearing prep gloves when handling the peppers anyway so it won’t matter.
Preparing the ABTs is pretty simple as long as you don’t mind the sore wrists after getting several of them ready. You’ll need the following ingredients:
- Jalapeno Peppers
- Cream Cheese
- Ground Chorizo Sausage (links will work as long as you peel the casing off)
- Sliced Bacon
- Fresh Ground Pepper
- Toothpicks
Assembly:
- cut the ends off your peppers then halve then along the length and remove all seeds and ribs. To be more spicy, leave some or all of the seed in the shell.
- fill the halves with cream cheese.
- make a small wad of chorizo the size of the pepper half and put on top of the cream cheese.
- cut your bacon strips in half, wrap each pepper half with the cut bacon and drive a toothpick through this sides of the pepper to hold the bacon in place while cooking
- finally, crack the black pepper over the ABTs to taste.
Click here to see photos of the various stages of this assembly and the finished product.
Enjoy!
