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.