Place toothpicks in water to soak to prevent from burning on the grill. Let them soak for about 10-15 minutes.
In a bowl place cream cheese and allow to come to room temperature to soften. About 20 minutes.
Heat olive oil over medium high heat adding onions to the pan and cook for 1-2 minutes. Add chorizo to the pan and cook stirring for 3 minutes. Remove pan from heat and allow to cool while cream cheese softens.
Fold chorizo, cheddar cheese, onion, salt, and pepper into cream cheese. Refrigerate mixture for 10 minutes.
Make a slit the length of each jalapeno to make a pocket. Fill this with a portion of the cream cheese. Wrap bacon around stuffed pepper and secure each end with a toothpick.
Cook on open grill until bacon renders and cooks about 7-8 minutes. Remove from grill and enjoy.
Ingredients
12 ea Peak Fresh Produce® Jalapeño Pepper(s), lightly roasted, and seeded
1 cup Nature's Best Dairy® Cream Cheese
1/2 cup Contigo® Chorizo Crumbles
1/4 ea Peak Fresh Produce® Onion(s), Yellow, diced
