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1
In fry pan over medium high heat, warm olive oil.
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2
Add onions, season with salt and cook until onion is soft and translucent, 6-8 minutes.
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3
Add chorizo and cook, crumbling with the back of a wooden spoon, until meat is cooked through, 5-7 minutes.
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4
Transfer chorizo mixture to a paper towel-lined plate and let cool to room temperature.
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5
Prepare a grill for indirect grilling over medium high heat.
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6
Cut 1/4 inch of top of each jalapeno pepper.
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7
Using a thin knife, hollow out centers of peppers, removing seeds and ribs; do not cut through the flesh (I got a special tool from WS to make this easier).
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8
Transfer chorizo mixture to small bowl, add cheese and stir to combine.
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9
Using fingers stuff the center of each pepper with 1-2 tablespoons of chorizo mixture, pressing it down to fill the entire pepper.
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10
Place filled peppers upright in the pepper roaster. (any lefover filling can be used for nachos or scrambled eggs).
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11
Place pepper roaster on grill over indirect heat, cover grill and roast until peppers are tender, 20-30 minutes.
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12
To test for doneness, insert a paring knife into the side of pepper; it it pierces easily the peppers are done. Interios peppers will be more crisp than those alonge the outside of roaster.
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13
Transfer roaster to a platter and serve poppers immediately.
