First, I cooked some chorizo in a frying pan: Then I halved the jalapenos & removed stems and membrane. Then I filled each jalapeno half with queso chihuahua: Then I spooned in some cooked chorizo: I then wrapped in bacon held in place with toothpicks. Extra IPA is the secret weapon in this recipe. At this point, I had some leftover chorizo & was getting hungry. So, I made a meat "salad" using leftover pulled chicken & chorizo. To the smoker we go! After a 3 hour smoke: I threw them on the gas Weber for a little bit just to make sure the bacon was crisp. And there you have it!