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. Path's to New Hampshire's Native Past
    Clues remain for those seeking to explore New Hampshire's Native heritage and history.
  2. Best of NH 2017 This & That
    Sometimes cool things defy categorization. Here are our favorite odds and ends from spicy ketchup...
  3. Best of NH 2017 Fun & Adventure
    It's time to get out of the house! Take an art class, catch a show, stroll through a gorgeous...
  4. Best of NH 2017 Favorite Restaurants
    Here are your favorite restaurants - as determined by the Readers' Poll - in all regions of the...
  5. Best of NH 2017 Pizzerias and Ethnic Food Restaurants
    Take a culinary journey around the world - from Latin and Italian to Thai and Turkish cuisines -...
  6. Instagramming the Granite State
    Widely followed photo feeds such as IGers NH and Seacoast Lately give residents reasons to...
  7. Best of NH 2017 Desserts, Ice Cream Stands, Coffee and Bakeries
    Ready for coffee and dessert? Step it up a notch with locally roasted brews, ice cream macarons,...
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags