Grilled Jalapeño Poppers (PSK-style)




While you have the grill going, add these hot bites for a tasty appetizer.6 Jalapeño peppers, largest you can find4 ounces PSK Mexican Chorizo, cooked and drained3 ounces Manchego or sharp cheddar cheeseCanola oil as neededToothpicks and grillSlice the pepper 1/4 inch from the stem to open the pepper.Remove and reserve the stem using a paring knife.Carefully hollow out the peppers, removing all the seeds, and set aside.Grate cheese and mix with the cooked and cooled Chorizo.Stuff mixture into hollowed peppers. Replace stem using a toothpick to secure it to the end.Brush with oil and place on grill. Allow to char a little and cook until the pepper has softened.Serve in place of pickle or as an appetizer.Enjoy!- Happy Grilling, Chef John Medlin
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Building Homes for a Greener Tomorrow
    There’s nothing gothic about the net-zero home of environmental reporter Sam Evans-Brown and...
  2. Medical Marijuana
    There's still no consensus on its effectiveness.
  3. The Search for NH's Best Pizza
    Lots of places claim to have the state's best pizza. We put them all to the test.
  4. Tiny House, Tremendous Style
    Living small takes creativity.
  5. Gluten-Free Irish Soda Bread Muffins
  6. Fashion Statements in the Granite State
    There's more to our state's style than you think.
  7. Over-the-Border Dining in Kittery
    Drive, bike, walk or skip over Memorial Bridge to take in the dining renaissance underway in the...
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags