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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the peppers in half and remove all the membranes and seeds from each half and set aside. | 2. Mix the chorizo sausage with the cheddar cheese (you could use turkey chorizo or another spicy sausage in place of chorizo, if you prefer). | 3. Roll the chorizo and cheese mixture into balls (about ping-pong ball sized) and fill each jalapeno half with sausage before wrapping with a slice or 2 of bacon. | 4. Stick a toothpick through the bacon and jalapeno to keep the whole thing together. | 5. I cook these for about 10-15 minutes at 375 degrees on my foreman grill -- or until the peppers are soft and the bacon is crispy. You can also place them on greased cookie sheet in a 375 degree oven until, again, the peppers are soft and the bacon gets crispy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	1	lb		2063.8847	8.437000000000001	109.3178	173.5931
cheddar cheese	2	cups	grated	-	-	-	-
jalapeno	12			-	-	-	-
bacon	1			116.76	0.3584	3.5336	11.1132
toothpick				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.