Grilled Shrimp Poppers With Chorizo and Bacon

• Gluten free
• Paleo

• Meat

  • 4 strips Bacon, thick cut
  • 1 cup Mexican chorizo

• Seafood

  • 1 cup Previously grilled or sauteed shrimp

• Produce

  • 2 Garlic cloves
  • 12 Jalapeno peppers, large
  • 1 Sweet onion, small

Found on hispanickitchen.com

Description

Directions

• Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm. Set aside to cool.
• Cook the bacon at medium/low heat until crispy. I like to cook it at that temperature so it slowly releases the grease and cooks more evenly. Remove from pan and let cool and then chop finely.
• In that same pan, add the onions and garlic. Season lightly with salt and pepper and cook for 6 to 7 minutes. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks. If there is too much grease in the pan, I drain the mixture onto a plate lined with paper towels. It’s much easier to work with a filling that is not too wet.
• Slice the jalapeños in half, lengthwise and remove the seeds and veins. In a bowl, combine the chorizo mixture, bacon, shrimp and shredded cheese. Fill all of the jalapeños. I find it easier to just use my hands to fill and press the filling in gently. Chill the stuffed poppers for 30 minutes.
• Preheat oven to 400ºF. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler. Garnish with your favorite salsa.