- 12 ounces jalapeno peppers, seeded and halved
- 3 oz. beef chorizo
- 1 tsp dried oregano
- 2 tsp black pepper
- 1 package (8 oz.) shredded mozzarella cheese
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- In a medium bowl, combine chorizo, oregano, black pepper, and cheese. Spoon this mixture into the jalapeno pepper halves.
- Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and cheese is melting.