What southwestern get-together would be complete without having poppers on the appetizer table? The two keys to wonderful poppers are to (1) clean out the inside of the chiles really well so they are not too spicy hot , and (2) build some complexity into the filling to enhance the the flavor of the chiles. I think you'll love the way we have set these poppers up - all our friends and neighbors do!
In a medium mixing bowl, combine the cooled chorizo and cream cheese. Thoroughly mix in the two cheeses. Sprinkle the chili powder, powdered oregano, ground cumin, granulated onion and granulated garlic over the mixture and thoroughly mix them in.
Remove the stem ends from the jalapeños. Using a chile reamer, melon-baller or narrow bladed paring or boning knife, remove as much of the seeds and veins as you can. (Most of the spicy heat of a chile is in the seeds and veins - the more you remove, the more docile the spiciness.)
Using a spoon, stuff the filling into the hollowed-out jalapeños.
Lay a piece of bacon snuggly over the top and down the sides of each stuffed chile. Secure it in place with a wooden toothpick. Place the chiles in a popper rack or other accessory that will allow them to remain upright during the roasting.
Using indirect medium heat on a grill or in a 350° oven, roast the poppers until the chiles are cooked through and the bacon has crisped up a little, about 45 minutes. Serve hot or at room temperature