Mexican Chorizo ABT’s

Mexican Chorizo ABT’s

     You’ve seen us do ABT’s before. Atomic Buffalo Turds. Who doesn’t like the salty, smokey flavor of bacon. Pair it with the heat of jalapenos and the creaminess of cheese and you’ve got yourself one heck of an appetizer. The sky really is the limit on what you can put into these. Take this latest batch for instance…Mexican chorizo. Why Mexcian Chorizo? Because it’s what we had on hand. Simple as that.

Prepping the jalapenos

     Start off by cutting your jalapenos lengthwise. Then, using a spoon, scrape out the seeds and inner membrane. That’s where the heat really some from in a jalapeno. Make sure you have your drink of choice ready and make sure its in the picture so The Unorthodox Epicure doesn’t give you a hard time (inside joke there folks, but seriously, go check out his site, some amazing stuff)

Getting the stuffing ready

     Next, get your stuffing ready. If using Mexican chorizo, brown it in a skillet. How much you will need, depends on how many you are making. I used about 2 tablespoons of chorizo for these ones. After browning your chorizo and allowing it to cool, mix it in with your cheese. In this case, I used some whipped cream cheese and some mild cheddar. Make sure to take another drink at this point.

Fill your jalapenos with the stuffing

     Once you’ve gotten them stuffed, its time to wrap them in bacon. Use a thinly sliced cut of bacon and cut each strip in half. You will only need half a strip per ABT. Take another sip after washing the raw bacon off your hands.

Wrapped and ready to go on the grill

     Sprinkle on some of your favorite BBQ rub, in this case we used Stubb’s Rub. Now its time to go on the grill. You are going to want to cook these indirect, as dripping bacon fat will cause flares and that’s no bueno. Don’t forget to a take another sip.

ABTs on the Egg indirect at 400F

     There really isn’t a ‘perfect” temp or time to do these at. You just want the bacon to get crispy. These went on the Egg at 400F just because that’s what temp I was baking my Twice Baked Potatoes at. Now sit back and have a few more drinks as you wait for these lil babies to be done.

Joined by the taters

     Once the bacon is done to, it’s time to enjoy along with another drink. Don’t forget to allow them to cool first. That cheese is molten and will burn the heck out of the roof of you mouth.

Ready to eat

     These make great little appetizers and I have yet to meet a person who does not like them. Removing the seeds and membrane and cooking them slowly mellow them out just enough that even people who don’t care for heat will scarf them down and want more. Yeah, they may be a little labor intensive if you are making a large batch of them, but the smiles of your friends and loved one more than make up for it. Just make sure you grab a few before they all disappear.

     One last tip before you go. Do yourself a favor. Get some gloves before you cut and remove the seeds and membrances from  the jalapenos. The capsaicin from the jalapenos does not wash off well with soap and water and could cause the sensitive skin areas  around your eyes and nose (and other areas) to burn if you rub them afterwards. You’ll thank me later.

14 thoughts on “Mexican Chorizo ABT’s

  1. As I see it, …. well …. this seems to be a great appetizer. It has everything you possibly could want: chili, cheese, bacon. Luvly! (but jalapenos are not so hot, are they? maybe 4 on a scale from 1 to 10)

    1. Exactly!! Everybody has a different heat tolerance level, though. To me, eating jalapenos is no big deal. I would strongly urge you to not try making these with a habenero, however. I tried that once last year with some that I grew. Never again will I make that mistake. I’ve also used anaheim peppers once and made some really big ones.

  2. These are my kind of appetizer. There is a law saying that if I cook them, I don’t have to share them, right? Cause I don’t want to break the law but I will in this case 🙂

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