Grilled stuffed jalapeños with chicken chorizo

Instructions

1. In a medium bowl, combine sausage, cheese and scallions.
2. Slice off stem and about 0.6 cm (1/4 inch) top of each jalapeño.
3. Using a small paring knife, seed and devein jalapeños; stuff each with 30 ml (2 Tbsp) sausage mixture and stand in grilling rack.
4. Preheat grill to high heat.
5. Set jalapeño grilling rack on grill over indirect heat (just to the side of the heat). Cover and grill until jalapeños are softened and somewhat blistered, about 30 minutes; cool in rack for a few minutes before serving warm.