Chorizo and Roasted Corn Grilled Jalapeno Poppers

31 May

Chorizo and Roasted Corn Grilled Jalapeno Poppers

We live in New York and if you are familiar with housing costs here, you would understand the reason why we haven’t been living with an “outdoor space” for the last ten years.  I would rather not have to sell organs on the black market to have a 10×10 foot piece of mulched yard.  Thank you. But now that we are homeowners (can I get a “what-what?!”), we have a yard.  And a deck (two!).  And a side yard.  I never thought I would be so happy about a side yard in my life.  I seriously am. And with outdoor space, that means that we can now have a grill.  Yes, my husband, the meat machine (that doesn’t sound right now that I am reading it…), didn’t have a grill for the last ten years.  He was like a BBQ nomad, grilling at different people’s houses, at their door, raw meat in one hand, spatula in another; huddling around a makeshift grill in dark alleys, made with a tin can and old newspaper (okay, that’s an exaggeration.  Close though.).  But really though, it was a happy day when that grill was brought home.

I was making a grocery list the other day and asked Chris what we should get that could be grilled.  And his answer was: “You can grill anything. Anything at all.”

So that is one of our summer challenges, to see how much stuff we can shove on that grill.

And this is our first one, happy grilling.

Chorizo and Roasted Corn Grilled Jalapeno Poppers (makes 15 poppers)

15 jalapeno peppers

3 ears of corn, husks attached

1/3 cup cream cheese, room temperature

1 link of cured chorizo, chopped

1 cup cheddar cheese (3/4 cup for filling + 1/4 cup for topping)

1 teaspoon cumin

1/2 teaspoon smoked paprika

Soak corn in cold water for 20 minutes; with husks still attached, grill on medium-high heat for 20 minutes or until husk starts to char

While the corn is grilling,  heat a pan over medium-high heat and add chorizo; cook until crisp

Slice a lengthwise piece off of each jalapeno and using the tip of a spoon, scrape out any seeds

Jalapeno poppersJalapeno Poppers Seeded

Cut corn from cob; In a medium bowl, combine cream cheese, corn, cooked chorizo, 3/4 cup cheese and cumin; mix until combined

Jalapeno Popper Filling

Fill each jalapeno with mixture, top with remaining cheese and finish with paprika

Jalapeno Poppers Stuffed

Grill over high heat for 5-7 minutes or until peppers start to soften and begin to char

Jalapeno Poppers Grilling


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here for the snacks

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Two Men, Two Pits and a Blog

A Lot On Your Plate

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