10 large jalapenos
10 large jalapenoshalved lengthwise seeds and veins removed
1 pound chorizo sausage browned and crumbled
8 ounces cream cheese softened
8 ounces queso fresco cheese finely crumbled
1/2 teaspoon ground cumin
Slice the peppers in half lengthwise, then use a sharp knife to remove the seeds and veins to reduce the heat. You might want to wear rubber gloves for this task.
Start by setting an 8-ounce block of cream cheese on the counter to soften. Brown the chorizo in a skillet, breaking it apart with a wooden spoon as it cooks. Once the sausage has browned, drain any accumulated grease, and let the sausage cool a few minutes.
In a large bowl, blend the sausage with both cheeses. Sprinkle over the ground cumin and blend well. Use a spoon to stuff the cheese and sausage mixture into the pepper halves.
Grill on your Traeger set at 350 degrees for 30 to 40 minutes or until the peppers have softened and the stuffing is bubbly and golden.