Cooking Instructions

• 1

  Cut off the off the andouille’s casing (similar to peeling a carrot) and discard the trimmings.

• 2

  Dice the andouille into very small pieces.

• 3

  Cut off the top of each jalapeño. Then cut the jalapeños in half lengthwise and remove the inside seeds and pulp.

• 4

  Mix together the diced andouille and cream cheese, and stuff each jalapeño half with this mixture.

• 5

  Wrap a slice of bacon around each piece, using toothpicks to hold the bacon in place.

• 6

  Grill until cooked.