Elote Chorizo Pig Shots

Directions

1. Slice the sausage into 16 coins, they should be about ½” thick.
2. Cut the pieces of bacon in ½.
3. Wrap the bacon around the sausage coins on one edge of the bacon. Secure with a toothpick. You should now have something that resembles a shot glass
4. In a small bowl, combine the softened cram cheese and the Elote Loco.
5. Add the cream cheese mixture to a quart sized Ziplock bag. Cut the bottom tip of the bag about ½” in, and now you should be able to pipe out the cream cheese mixture.
6. Fill the pig shots with the cream cheese and place them on a rack lined sheet tray.
7. Preheat grill/smoker to 350 degrees.
8. Place on the smoker for 45-60 minutes or until the bacon starts to crisp.
9. Remove the shots from the smoker and garnish each one with a slice of jalapeno.
10. Enjoy!