Stuffed Jalapeno Peppers - Mad Anthony Style
(Serves 4)
Recipe by Pat Realyvasquez, California

Ingredients:
12 Whole Jalapeno Peppers
6 oz. Pork Chorizo (casing removed)
8 oz. Herb Cream Cheese (such as Philadelphia Chive & Onion)
1 pkg. Center-cut Bacon Slices
2 oz. Mad Anthony's XXTRA HOT PRIVATE RESERVE
2 oz. Unsalted Butter
1/4 Tsp. Ground Cayenne Pepper
12 Toothpicks

1. Soak toothpicks in bowl of water. In a small skillet, combine chorizo and cayenne pepper over a medium heat, frying 15-20 minutes until heated through. Remove from heat and let cool.

2. Remove stems (pull off, do not cut) and slice peppers in half lengthwise. Scrape the inside of each half with a teaspoon to remove the seeds and membrane. With a spoon, fill one pepper half with cream cheese and the other half with chorizo. Press the two stuffed halves together, wrap with a bacon slice and secure with a toothpick. Refrigerate stuffed peppers for 1 hour.

3. Melt butter in small saucepan. Add Mad Anthony's XXTRA HOT PRIVATE RESERVE, stirring to combine. Turn heat off, but leave pan on stove to keep warm.

4. Arrange hot coals in an even layer on one side of a BBQ. Place stuffed peppers on the grill over the hot coals, turning occasionally. If flare-ups occur, move the affected peppers to the cooler side of the BBQ until the flame dies and then return to the hot section and resume grilling. When the bacon has begun to crisp, move all the peppers to the cooler side of the grill. Baste with butter/hot sauce mixture. Place the grill lid on or tent with foil and bake (checking frequently and re-basting with sauce) until pepper skins start to wrinkle slightly.

5. Remove peppers from grill and pull out toothpicks. Allow to cool a little before serving. If desired, serve with extra Mad Anthony's XXTRA HOT PRIVATE RESERVE (straight from the bottle) and Ranch dressing for dipping.