Throw a Hail Mary on game day with Paul Pabst, from The Dan Patrick Show's favorite snack. Jalapeños are filled with a melty cilantro cheese mixture, wrapped with spicy chorizo and roasted over mesquite for a smokin’ bite.
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When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
In the bowl of a stand mixer, combine cream cheese, cheddar and cilantro and mix with paddle attachment until well combined. Spoon cheese mixture into each jalapeno half then cut in half again.
Take 1/4 cup of chorizo and flatten it into a 1/4” thick disk. Place the cheese-stuffed jalapeño in the center and wrap the sausage around the jalapeño forming it into an egg shape. Repeat with remaining jalapeños.
Season chorizo balls with Pork and Poultry rub.
Place the chorizo balls directly on the grill grate and cook 30 minutes until lightly browned and cooked through turning once.
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