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

Edit ModuleShow Tags
Edit ModuleEdit ModuleShow Tags

Calendar

Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. A walkable weekend in the town of Littleton
    Littleton is regularly praised as one of America’s best Main Streets, and we wondered if we...
  2. Holiday Decorating Ideas
    Deck the halls! Easy seasonal ideas for holiday decorations you can use in your home.
  3. The best new chef-owned restaurants
    Check out Cure in Portsmouth and DRAE in Derry, NH for a great dining experience.
  4. The Power of Platelets
    Platelet-rich plasma therapy can remedy tough-to-treat injuries
  5. Our favorite cafés in New Hampshire
    Coffee shops build communities with a warm welcome and a creative jolt. Here’s the “crema”...
  6. Guide to the best sledding hills in NH
    We have tips on finding the best hills, great sleds from the plastic to the high-tech, tubing...
  7. 2014 It List
    These influential Granite Staters represent the arts, philanthropy, business, the local food...
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags