Taco Dip Pig Shots
Hosting a Cinco de Mayo party? Don't forget to serve up our irresistible Taco Dip Pig Shots, seasoned to perfection with El Jefe Honey Adobo Taco Rub and loaded with delicious smoked chorizo!
Taco Dip Pig Shots
Rated 5.0 stars by 1 users
Servings
8-12
Prep Time
30 minutes
Cook Time
40-60 minutes
Hosting a Cinco de Mayo party? Don't forget to serve up our irresistible Taco Dip Pig Shots, seasoned to perfection with El Jefe Honey Adobo Taco Rub and loaded with delicious smoked chorizo!
Ingredients
- 12 OZ – Smoked Chorizo
- 12 oz – Cream Cheese (Room Temperature)
-
3 TB – El Jefe Honey Adobo Taco Rub
- 12 Slice – Bacon (not thick cut)
- 4 oz – Cheddar Cheese, Shredded
- 24 – Black Olive Slices
Directions
- Preheat smoker or oven to 350 degrees.
- Cut the Chorizo into coins (roughly 24 slices)
- Cut the bacon slices in ½.
- Wrap each sausage coin in a ½ slice of bacon, keeping the sausage to one side of the bacon. Once wrapped it should look like a shot glass.
- Secure with a toothpick and repeat with the remaining sausage and bacon.
- Combine the softened cream cheese and El Jefe rub together and mix until well combined.
- Pipe the cream cheese mixture into the pig shots, about 1 TB per cup.
- Season the pig shots with more El Jefe rub and place on a rack lined tray.
- Place in the oven or smoker for 40-60 minutes until the bacon is rendered to your liking.
- Top the pig shots with a pinch of shredded cheddar cheese and melt with a torch.
- Garnish each pig shot with a slice of black olive.
- Enjoy!
