Step 1

Wash the jalapeños. Then dry them and slice in half lengthwise. Remove seeds and membrane with a spoon and discard.

Step 2

Combine cream cheese, shredded cheese and cooked chorizo. Season with salt and pepper.

Step 3

Spoon the cream cheese filling into the jalapeños and place on an oven safe rack.

Step 4

Wrap each stuffed jalapeño with a piece of bacon and secure with a toothpick.

Step 5

Preheat a pellet grill according to manufacturer's directions to a temperature of 375°F. Alternatively, heat the oven or a regular grill to 375 degrees F.

Step 6

Place the rack directly on the grill grates and close the lid. Cook 45 minutes - 1 hour until desired crispness of bacon is achieved. Remove from the grill and let cool slightly, serve warm.