Smokey Stuffed Jalapenos with Bacon

Directions

1. Heat a medium sized pan over MEDIUM heat. Add chorizo, cook and crumble until browned and cooked through, about 6 to 8 minutes. Transfer to paper towel-lined plate to drain and cool slightly.
2. Meanwhile, preheat grill on MEDIUM-HIGH heat. Arrange bacon slices in single layer on bacon grilling rack or shallow foil tray. Grill 3 to 5 minutes or until bacon is half-cooked. Remove bacon from grill; cool slightly. Cut each slice in half.
3. Mix cream cheese and chorizo in medium bowl. Spoon mixture evenly into jalapeño halves. Wrap each stuffed jalapeño with one piece of bacon, securing ends with a toothpick.
4. Place jalapeños on grill with cream cheese facing up. Grill over MEDIUM heat with lid closed about 8 to 10 minutes, until peppers are tender and filling is bubbly around the edges. Brush peppers generously with Barbecue Sauce during last 2 minutes of grilling.
5. To prepare in the oven: Place stuffed jalapeños on foil lined tray. Bake 25 to 30 minutes in preheated 175°C oven, brushing with McCormick Stubb's® Original Barbecue Sauce during last 10 minutes of cooking.