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