Ingredients
10 Jalapeños or other Chile Peppers
1/2 Stick of Butter
1 Cup of Tequila
2 Limes
9 Ounces of Chorizo
12 - 15 Strips of Bacon
1 tbsp of Salt
Mexican Cheese
Instructions
Cut the Jalapeños in half and de-seed and de-vein them. (You can leave some in if you want more heat.
Melt the butter in a sauce pan and add the Tequila and juice of the 2 limes into the mixture. The end result should be a nice balance between the tequila and lime. Because the juice varies in each lime, you may need to add more of the other ingredient if one is overpowering the other.
Let the sauce reduce for 5-10 minutes depending on your preference.
Heat up the chorizo in a sauce pan, and add about 1/2 half of sauce into the chorizo and let it cook for about 10 minutes.
Lightly cook the bacon until it's about 20% done on a pan or grill, this will ensure you get a nice crispy piece of bacon once it's done.
Use a slotted spoon to fill half of a jalapeño with the chorizo.
Drip additional sauce on the chorizo.
Fill the other half of the jalapeño with cheese.
Gently close the halves together and wrap them with enough bacon to fully cover the pepper. Use Toothpicks to keep the popper together.
Put the constructed popper in the grill on indirect heat and cook it for another 15-20 minutes. You will know that it's done when the bacon is crispy, the chorizo should already be pretty well cooked.
Rinse and repeat for the remaining poppers.
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