Bacon-Wrapped Stuffed Jalapenos

Have some sour cream nearby to complement and cool the burn from these piquant morsels.

"Sunday is grill-out day for my husband, Cliff, and these zesty peppers are some of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time."
-- Therese P., Hurst, Texas

Preparation time: 60 minutes
Cooking time: 30 minutes

You Will Need
24 medium jalapeno peppers
1 pound uncooked chorizo or bulk spicy pork sausage
2 cups (8 ounces) shredded cheddar cheese
12 bacon strips, cut in half

What to Do
1. Make a lengthwise cut in each jalapeno, about 1/8 inch deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.

2. Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp.

Makes 2 dozen

Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.