Bacon-Wrapped, Queso-Stuffed Jalapenos
WHAT YOU NEED
- 1 package Cacique® Pork Chorizo
- ½ cup crumbled Cacique® Queso Fresco, crumbled
- ½ cup Cacique® Oaxaca Cheese, shredded
- 12 jalapeños
- 12 slices bacon
- 12 toothpicks
- 3 tablespoons agave syrup
HOW TO MAKE IT
- Preheat the oven to 375F and line a rimmed baking sheet with foil or parchment paper. Cook chorizo in a skillet over medium heat until browned and crumbly, about 8 minutes. Drain on a paper towel-lined plate.
- Mix together Cacique Queso Fresco and Oaxaca cheese in a bowl. Spoon the filling into each jalapeno ensuring the jalapeno is covered end to end, but not overflowing; you'll need 2-3 teaspoons each.
- Cut the bacon strips in half and tightly roll a half-strip around each jalapeno. Use a toothpick to secure the ends. Bake the jalapenos, open side up, for 25 to 30 minutes, until the bacon is opaque with a bit of browning. Dilute the agave syrup in about 1 tablespoon very hot water and use a brush to paint it over the tops of the jalapenos. Continue baking for 5 minutes to allow the bacon to caramelize; if you’d like, broil for an additional 2 minutes to crisp it further. Serve warm.
