Steps

• Step 1

  To mix the 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.

  Ingredients

  • 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

• Step 2

  In the bowl of a stand mixer, combine cream cheese, cheddar cheese, and cilantro. Mix with the paddle attachment until well combined.

  Ingredients

  • 4 Ounce cream cheese, softened

  • 1/2 Cup shredded cheddar cheese

  • 1 Tablespoon chopped cilantro

• Step 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.

  Ingredients

  • 6 Large jalapeños, halved and seeded

  • 2 Tablespoon Traeger Pork & Poultry Rub

• Step 4

  When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• Step 5

  Place the chorizo balls directly on the grill grate and cook for 30 minutes until lightly browned and cooked through, turning once.

  00:30

  300 ˚F / 149 ˚C

• Step 6

  Let cool 5 to 10 minutes before serving. Enjoy!