about 24 Anaheim peppers
8 oz cream cheese, softened
1 cup mexican blend shredded cheese
1/4 cup green onion, thinly sliced
10 ounces chorizo
3 garlic cloves, miniced
1/2 cup Salsa

Slice the Anaheim peppers in half lengthwise and remove the seeds and membranes.

Brown the chorizo and minced garlic until cooked through.

In a food processor mix cream cheese with 1 cup mexican blend cheese, sliced onions and chorizo mixture. Blend until well-mixed.

Stuff each pepper with cheese mixture. Heat grill to medium heat. Place on grill, filling side up.  Close lid and cook about 10 minutes.