I've been stuffing butterflied duck breasticles with cream cheese and jalapenos for years. The chorizo is a great idea.
I don't think I want to alter any backstraps to that extent, but you never know.
Good recipe.
If you have any extra peppers and chorizo, cut the stem end off of the peppers, pare out the seeds, ans stuff 'em with some chorizo. Secure three upright peppers together with toothpicks, ( like a tripod ) and stand 'em on the grill. They make fine appeteasers.