Jalapeno Bacon Bites with Chorizo

jalapeno popper with chorizo 2

My husband ate the first one and exclaimed, “Ambrosia!” I guess that means he likes it. Tastes to me like really good mexican food.

Source: www.lowcarbdish.com

Course: Appetizers

Cuisine: Mexican


  • 10 large roasted jalapeno pepper sliced in half lengthwise and seeded
  • 4 tablespoons cream cheese
  • 5 strips bacon
  • 1/2 pound chorizo sausage cooked


  1. Purchase the largest jalapenos you can find. Rinse and slice lengthwise. Using a paring knife, take out the seeds and stems. Place cut side down on greased foil on baking sheet. Roast the raw jalapenos under the broiler until skin blisters and starts to turn black. Remove from oven and cover loosely with a sheet of foil until the jalapenos are cool and the skin is peeling off. Meanwhile, cook the chorizo in a medium saute pan with some water on medium heat until cooked through. Drain and set aside. Wearing gloves, gently remove the jalapeno skin and place on cookie sheet lined with foil and sprayed with Pam. Fill the jalapeno halves with cream cheese which should be softened at room temperature. Be careful not to tear the jalapeno. Top each jalapeno half with a spoonful of chorizo and press down into the cream cheese. Wrap each jalapeno half with half a slice of raw bacon. Bake in 250 degree oven until bacon is crisp.
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