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 find

4 ounces PSK Mexican Chorizo, cooked and drained

3 ounces Manchego or sharp cheddar cheese

Canola oil as needed

Toothpicks and grill

Slice 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

Calendar

Popular Articles

  1. Is This the Oldest Known UFO Photo? One NH Researcher Finds Out
    Ryan Mullahy, a UFO writer and researcher, set out to either verify or discredit the photo.
  2. A Close Encounter With Betty Hill
    In time for the Exeter UFO Festival happening at the end this month (August 30), David Mendelsohn...
  3. Best of NH 2014 Arts, Culture & People
    Discover new local bands, art galleries, music and performing arts venues and much more in this...
  4. Get Inspired With 10 Stories of Fitness and Weight Loss
    In the quest for health, weight loss or physical transformation, half the battle is getting...
  5. Brave Hurt: How NOT to Win the New Hampshire Highland Games
    Ever wanted to try your hand at tossing a caber or hurling a haggis? Our man on the scene Kevin...
  6. Late Summer Weekend Trip to Newfound Lake
    Those lazy days of late summer are perfect for a weekend of exploring New Hampshire’s secret lake
  7. Designing With Tile
    How to add style to the functional areas of your home with decorative tile.