The Preparation
Mix softened cream cheese with shredded cheddar, cilantro, and minced garlic until well combined.
Seed and core jalapeños.
Fill each jalapeño half with cream cheese mixture.
Mix breakfast sausage and chorizo together until evenly combined.
Flatten a portion of the sausage mixture to about 1/4 inch thick.
Wrap each filled jalapeño in the sausage mixture, forming an oval egg shape.
Smoke on a grill or smoker at 300°F for approximately 30-45 minutes until sausage is cooked through.
