BBQs are a big thing in Northern Mexico, it is is almost a weekend ritual, a chance to spend time with family and friends, eating delicious food whilst sharing memories. In a region where the quality of meat is amazing, you would expect for BBQ’s to be all about the meat. However meat is only one of the many things that goes on the grill. On a typical Mexican BBQ you would normally start your meal with a plate (or a disposable cup, as we eat it in Mexico) of bean stew (the name doesn’t do it justice). You would then start munching your way across grilled potatoes, onions (with salt and lime of course), grilled sausages, two grilled tortillas with melted cheese on top (bombas), and of course the meat. All these accompaniments are what make Mexican BBQs so unique.
If you end up making tons of BBQ’s over the summer you need to start getting inventive. As is typical with Mexican culture, we are always finding ways to add a kick to our food. This recipe is a great example of that. Don’t be afraid of it being too spicy, in fact Jalapeño chillies tend not to be extremely spicy, sometimes, and depending on the season they even taste like green bell peppers (if you are lucky).
The charcoal, the bacon and its fat almost infuses the jalapeños with a delicious smoky taste. The cream cheese and chorizo almost becomes a sauce thanks to the heat of the grill, making your first bite a party of flavours in your mouth.
Prep Time | 20 minutes
Cooking Time | 25 minutes
Difficulty | Easy – Meticulous hand labour
16 fresh jalapeño chillies
200g cream cheese
160g soft cooking chorizo
16 smoked bacon rashers
- Rinse the chillies, make a cut length wise and around the stem of the chilli. without going all the way through. Try to get rid of the veins and the seeds (that’s where all the spiciness of the chilli is).
- Break the cooking chorizo apart and mix it with the softened cream cheese.
- Fill the chillies with a spoonful of the cheese and chorizo mix.
- Wrap the chillies with bacon starting from the bottom going all the way to the top. Use a toothpick to secure the bacon while cooking.
- Grill the chillies on a medium heat BBQ for 10 minutes, or until the bacon is cooked all the way through. You can also bake the chillies at 200°C for 20 minutes
Let them cool for a few minutes before eating them. Enjoy these chillies on their own, or make a taco with them and some slices of grilled beef or chicken.