This stuffed, bacon wrapped jalapeno poppers recipe is the perfect appetizer for a party or BBQ! Includes instructions for baked jalapeno poppers or grilled jalapeno poppers, all with chorizo, beef, and maple glaze.
Preheat the grill or broiler to high.
Cut the tops of the jalapeños and slice in half. Remove the seeds.
In a large bowl, combine the beef, chorizo, onion, garlic powder, and salt. Stuff the jalapeños with the mixture. Be sure to overfill them because the meat will shrink once cooked. Plus you'll be wrapping them with bacon so the meat will stay put.
If your bacon is thick cut, you'll want to roll it out with a rolling pin the lengthen and flatten it. Wrap each popper with about a half a strip of bacon.
If grilling, transfer poppers to the grill and cook about 20-25 minutes, flipping frequently.
If using a broiler, place the poppers on a wire rack on top of a baking sheet. Broiler about 6 inches away from the flame for about 30 minutes, turning frequently, until the bacon is crispy and cooked through.
When you have about 3 minutes of cooking time left, brush with the maple mustard glaze.
Serving Size: 2 jalapeno poppers
For a low carb version without sugar, omit the glaze.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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