Chorizo and Bacon Wrapped Peppers Stuffed with Cream Cheese

Ingredients

• Cream cheese

  1 cup or 232g

• Cheddar cheese

  2 oz or 57g

• Garlic

  Raw

  1 clove or 3g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  ½ tsp or 3g

• Jalapeno peppers

  Raw

  12 pepper or 168g

• Pork and beef chorizo

  32 oz or 907g

• Bacon

  Raw, cured pork

  12 strip or 144g

Directions

1. Preheat oven to 375 degrees F.
2. In a medium sized bowl combine cream cheese, cheddar, garlic, cilantro, cumin, and salt. Place into large resealable plastic bag. Cut off corner (like a pastry bag).
3. Cut off tops of jalapeños. Use small spoon to scrape out ribs and seeds.
4. Stuff each jalapeño with a few tablespoons of cream cheese mix by squeezing into opening.
5. Flatten about 2.5 oz of chorizo in palm of hand, and place jalapeño in center. Fold sausage up around the jalapeño, forming an egg shape.
6. Wrap with a thin slice bacon. Secure with toothpick.
7. Place on rimmed baking sheet and bake 20 minutes or until sausage is cooked through and bacon is crispy.

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