DRAGON TURDS
These are addicting and never last long. You can adjust the heat by using different kinds of Churriso and adding the seeds from the jalapenos to the sausage mixture. You could probably broil them and they would be just as good.
Provided by Jennifer Smith @JSmith1966
Categories Meat Appetizers
Number Of Ingredients 5
Steps:
- Slice the jalapenos in half length wise and remove seeds with a spoon. Set aside. Brown the churriso in a pan until cooked through. Let cool a little. Once the sausage has cooled, add the cream cheese and the shredded mexican cheese and mix well. Slice all the bacon in half. You will use one half a slice for each pepper. Fill one half of the jalapeno with the sausage/cheese mixture. Add the other half so it looks whole again. Wrap that in bacon and set aside. Continue with the rest. Once all peppers are stuffed and wrapped, place them on the grill and turn frequently just until bacon is cooked.
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- Cut off the stem end of the peppers. Core the peppers, scraping out the seeds and ribs using a small measuring spoon. Toss the cheese, ancho pepper, garlic powder, and cumin in a medium bowl until the spices are evenly distributed. Pack the peppers with cheese, overflowing them slightly, setting each pepper in the pepper rack as you finish it.
- Set the grill up for indirect high heat: Set the grill up for a two-zone fire, with one zone set to high heat, and the other with no heat. For my Weber Summit, I preheat the grill with all burners on high for 15 minutes, brush the grill grates clean, then turn off all burners except for burners #1 and #2.
- Grill-roast the peppers over indirect heat for 20 minutes: Put the rack of peppers on the grill over indirect heat, not directly over the flames. Close the lid and grill until the cheese melts and browns and the peppers soften, about 20 minutes.
- Serve: Remove the rack from the grill. (Be careful, and protect your hands – the rack is very hot.) Set the rack on a heat-safe surface and let the stuffed peppers cool for five minutes, then remove them from the rack and serve.
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