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Looking for an easy appetizer recipe for your next barbecue? Stuffed jalapeno poppers are a must! Fresh jalapenos are filled with chorizo and cheese then wrapped with bacon and grilled to crispy perfection. These poppers are seriously addicting, making them a summertime cookout crowd pleaser. | We Three Shanes

Chorizo & Cheese Stuffed, Bacon Wrapped Jalapeno Poppers

These chorizo & cheese stuffed, bacon wrapped jalapeños are grilled to crispy perfection and have a bit of a kick.
Print Recipe
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins


  • 6 - 8 medium sized jalapenos sliced in half length wise and seeded
  • 1 package chorizo cooked
  • 2 cups shredded cheese I used a cheddar blend but feel free to experiment
  • 1 package bacon thin to normal sliced


  • Start by cooking your chorizo in a pan on the stove top. The chorizo will cook on the grill as well but I like to start it out on the stove top to make sure it gets cooked enough. I let it cook on low-medium heat while I prepare the jalapeños.
  • Slice your jalapeños in half length wise and remove the seeds. You can wear gloves while working with jalapeños. The juice will get on your fingers and if you rub your eye later it will sting the crap out of it, even if you washed your hands after handling the jalapeños.
  • Rinse your jalapenos to clean them and get all the seeds out.
  • Now that your jalapenos are ready to fill, take your chorizo off the flame and stir in cheese.
  • Let the cheese melt and chorizo cool for minute so it's easier to handle.
  • Pre-heat your grill on medium heat.
  • Stuff your jalapenos with the chorizo and cheese mix.
  • Grab one piece of bacon and strecth it just a bit to make it longer and thin it out even more.
  • Starting on the top/chorizo side at the end of your jalapeño, slightly press the end of your bacon into the chorizo and completely wrap the jalapeño ending on the chorizo side, slightly overlapping the bacon as you wrap. You want both ends of the bacon to finish on the chorizo side. Give the top another little press to help stick the bacon to the chorizo. If you do this correctly you won't need to use toothpicks to secure the bacon.
  • Place the stuffed jalapeño poppers on the grill and close the lid.
  • Cook for 15 minutes and then flip and cook for another 15 minutes. Keep an eye your poppers to make sure they don't burn.


  • I use medium sized jalapeños when making these poppers. If you grab small jalapeños you can cut the bacon in half. If the poppers are too big you run the risk of not being able to fully cover them with the bacon. If this happens then some of your chorizo can fall out.
  • Don't by thick cut bacon. It doesn't wrap as well, it takes longer to cook, and it doesn't crisp up enough.
  • Jalapeño size and grill all determine cooking time so times may vary. I suggest checking your poppers about 10 minutes into cooking to see how they are looking. Occasionally I do flip the jalapeño poppers more than once or kind of place them on there sides if the bacon has spots where it hasn't cooked as much as I like.
Course: Appetizer
Keyword: Jalapeño poppers
Servings: 12 poppers