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. Inside the Emergency Room
    Real-life drama unfolds every day in ERs around the state.
  2. John Stark: A Hero for His Time and Ours
    To remind us what a true hero looks and acts like, we’ve enlisted a local historian and an...
  3. Wander to Drewsville
    Our "Our Town" columnist takes an unplanned journey to a charming town.
  4. UNH Is Making Your Food Smarter
    Farming may be old-school, but at the University of New Hampshire, it’s a science.
  5. Understanding Gluten
    What's the difference between celiac disease and gluten sensitivity?
  6. Matbah Mediterranean Cuisine
    The Turkish eatery is the latest addition to a Manchester block that's packed with global cuisine.
  7. Tuscan Kitchen Expands
    Mangia to one and all!
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags