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. Lyme Disease: Separating the Myths From the Medicine
    Lyme disease is here again and stirring controversy
  2. 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.
  3. Learn the Basics of Paddleboard Yoga
    Paddleboard yoga is gaining popularity. Get in on this new aquatic trend with tips and advice...
  4. Best of NH 2014 American & Seafood Restaurants
    In this section you'll discover where to find the best steakhouse, creamy and comforting mac and...
  5. Discover the Secrets of Story Land
    An insider’s guide to historical curiosities, forgotten fairytale lore and pre-Disney...
  6. Join Jeff McLean and the NH Rebellion
    Why would people undertake a 150-mile walk from Dixville Notch to Nashua in January? Because they...
  7. A Close Encounter With Betty Hill
    In time for the Exeter UFO Festival happening at the end this month (August 30), David Mendelsohn...