Paleo Bacon Wrapped Jalapeño Poppers
1 link (7.5 oz) beef chorizo
10 jalapeño peppers
5 dates, pits removed and quartered
3-4 chicken tenders or chicken breast, cut into tiny strips the length of the pepper
red pepper flakes, to taste bacon
Unwrap the Chorizo and add it to a frying pan. Constantly stir the meat until the oils start to bubble and disappear, letting the meat start to sizzle up. Try a piece, but don't burn yourself, to taste if it's ready. Should be done in 6-8 minutes, 10 minutes max.
Cut the tops off the peppers and then slice the pepper in half.
Scrape out the seeds from the pepper. IMPORTANT: Don't touch your face while working with the peppers & seeds!
If you haven't already, slice each date into quarters.
Lay a slice of date on the bottom of one jalapeño pepper.
Spoon some chorizo over the date.
Cut a slice of raw chicken tender and lay it across the top of the chorizo. This should not be protruding the top of the pepper. You want little bitty bites so everything has equal flavor.
Sprinkle some red pepper flakes across the top of the chicken. Not too much though, unless you want it really spicy.
Wrap the stuffed pepper with a half slice of bacon and secure it all in place with a toothpick.
Repeat steps 5-9 until all your peppers are ready.
Place the bacon wrapped stuffed peppers on a broiler pan and put them in the broiler of the oven. (If you don’t have a broiler tray, place your oven rack as close to the heat source in your oven as possible.) Cook for 8 minutes on each side but be sure to keep an eye on them so they don’t burn. The second round usually won’t take the full 8 minutes.
Take out of the oven and transfer to a plate to cool.