Smokey stuffed jalapenos with bacon

Preheat a skillet to medium heat. Remove the chorizo from the casing and cook over medium heat until cooked through, about 8 minutes. Remove from heat and transfer chorizo to a paper towel lined plate to drain and cool. Mix the cream cheese and chorizo. Stuff each jalapeno half with cream cheese mixture. Wrap with half a strip of bacon and secure with a toothpick. Prepare the grill for direct cooking. Place peppers onto the grill and cook for 8-10 minutes, turning frequently. Baste peppers with Stubb’s Original Bar-B-Q sauce in the last 2 minutes of cooking. Alternatively, cook in the oven for 25-30 minutes at 350°F, adding the Bar-B-Q Sauce during the last 10 minutes of cooking.