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 Module
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Calendar

Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. UFOs in New Hampshire
    Fifty years ago this September, a UFO was spotted over Exeter. Or was it something else? This...
  2. Doughnuts Worth the Drive
    There's nothing like made-from-scratch doughnuts. Here's where to find some great ones in New...
  3. Basque-Style Paella
    NH's Hillary Davis shares a recipe from her new cookbook, "Le French Oven."
  4. Stories of Transformations on the Appalachian Trail
    No one walks the 2,180 miles of the Appalachian Trail and emerges unchanged. Nearly three of...
  5. Chain Restaurants Are Stepping It Up
    As the competition increases and diners have more choices than ever, chain restaurants are forced...
  6. DIY Ideas for Decorating with Late Summer Flowers
    Brighten up your home with these DIY decorating tips and ideas using late summer flowers.
  7. Caring for the Dying
    Understanding what hospice care really means and how it can bring comfort to both the dying and...
Edit ModuleShow Tags
Edit ModuleShow Tags