This is an adaptation of a recipe I’ve shared here on the Wild Chef blog in the past. I’ve always felt the original was a little heavy, so I started substituting Greek yogurt for the cream cheese. This has lightened up the chorizo-rice stuffing considerably, which I think makes for a better, cleaner bite. Because the yogurt is softer with a lower melting temperature, the recipe works best if you have a jalapeno rack or other method to stand the peppers up on the grill. If you still want that tongue-coating creaminess, substitute ¼ cup of cream cheese back in for half of the yogurt.
Elk Chorizo Jalapenos
1 lb. elk chorizo
½ cup plain Greek yogurt
¼ cup cilantro, chopped fine
1 tsp. lime juice
1 tsp. lime zest
2 cups Spanish rice
Prepare you grill with a two-zone fire, setting a hot side and a cooler side.
Wash, stem, and core two dozen fresh jalapenos. Whip together the yogurt, cilantro, lime juice, and zest in a large bowl.
Prepare Spanish rice.
Brown elk chorizo in skillet, and drain on paper towels. Let cool slightly.
Add the chorizo and Spanish rice to the cilantro-lime yogurt and mix thoroughly. Transfer chorizo mix into a zip-top baggie, remove excess air, and seal. Snip off one corner of the baggie, and use this to squeeze chorizo mix into the jalapenos.
Grill over a hot fire for 10 to 15 minutes until lightly charred.