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. Exercise in Disguise
    Fitness can be fun — if it’s camouflaged. Here’s how to dance, drum and surf your way to a...
  2. Counterpoint: The Positive Effects of Rail
    In our July issue, James Pindell discussed the politics of a Boston-NH rail line. Here, a local...
  3. Host an Outdoor Harvest Party
    Friends gather for a harvest dinner at the historic Canterbury Shaker Village - find inspiration...
  4. Hang Gliding in New Hampshire
    Want to be a bird? Try a little flying.
  5. The Best Events on the Water This August
    Check out our favorite lake and oceanfront events.
  6. A Feast on Main Street
    After a year off, The Farmers Dinner returns to Nashua this September for a one-of-a-kind formal...
  7. Local Yoke Jerry Courser
    Old-fashioned friendly farmer Jerry Courser talks ox
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags