Almost any meat that you like will work just fine.
Just remember that it needs to be cooked before stuffing with it.
Also, different cheezes work great.
We use cream cheeze for a base and mix pepper jack, tex-mex blend, or "whatever".
I like a lot of different meats but like to use shellfish a lot.
Shrimp, pineapple bits, and maraschino cherries (for contrast) is one of our favorites.
Feel free to experiment.
It's all GOOD EATS
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.