I made up the recipe on the spot for the chorizo but here is is from memory
Do the normal dicing of carrots celery and red bell pepper....if you want heat in the jalapenos just chop them up....my crown needs the jalaps mild so I seed and core and smoke till soft...(a little evoo helps) Then I dice it real fine.....The make some corn bread Preferable a coupla days in advance cause stale is ok.....saute the chorizo in a separate pan and when it is done set aside and reserve...saute the onion diced peppers and jalapenos until the onions are translucent and then mix the chorizo in.........take the cornbread and mix it in a bowl with the chorizo veggie mix and season with salt and pepper....pour enough chicken stock to make it seem like stuffing and put in a baking dish and smoke at 300 for about 45 minutes....I hope I didnt forget anything....
you can also make the cornbread with the chorizo in it with some fo the jalapenos and some shredded mexican cheese and honey dont forget the honey if you are making it as a cornbread side dish.
BP, I'm going to make this. Can you give me an idea of how much chorizo and how many jalapenos you used?