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Appetizers | |
| CHORIZO, youcan use premade, but if your not this is the proportions. 2 Pound ground pork 1/4 Cup chili powder 4 Tablespoon paprika 3 Tablespoon oregano 2 Teaspoon ground cumin 2 Teaspoon Salt 3 Clove garlic, minced Armadillo Eggs 4 Ounce cream cheese, softened 1/2 Cup shredded cheddar cheese 1 Tablespoon chopped cilantro 6 Large jalapeños, halved and seeded 2 Tablespoon Traeger Pork & Poultry Rub ( Click Here ) Ranch/Thousand Island/Aioli for dipping | |
| 1. If making chorizo, place ground pork, chili powder, paprika, oregano, ground cumin, salt, and minced garlic in a small bowl and mix just until combined being careful not to overwork. Set aside. 2. In the bowl of a stand mixer, combine cream cheese, cheddar cheese, and cilantro. Mix with the paddle attachment until well combined. 3. Spoon cheese mixture into each jalapeño half then cut in half again. Take 1/4 cup of chorizo and flatten it into a 1/4 inch 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 Traeger Pork & Poultry Rub. 4. When ready to cook, set Traeger or grill temperature to 300°F and preheat, lid closed for 15 minutes. 300 ˚F / 149 ˚C. If using a grill only use burners on one side, medium should be about right for the temp setting. 5. Place the chorizo balls directly on the grill grate and cook for 30 minutes until lightly browned and cooked through, turning once. Note: if using a grill place over flame off side. 6. Let cool 5 to 10 minutes before serving. Serve with a dippling sauce of your choice. Enjoy! | |
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