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Maple Glazed Chorizo Jalapeno Poppers

10 large jalapeños
1/2 pound ground beef
1/2 pound chorizo
1/4 small white onion minced
1/4 teaspoon garlic powder
1/4 teaspoon salt
10 slices uncured bacon
1 tablespoon whole grain mustard
1 tablespoon maple syrup

Preheat grill or broiler to high
Cut the tops of the jalapeños and slice in half. Remove the seeds.
In a large bowl combine the beef, chorizo, onion, garlic powder, and salt. Stuff the jalapeños with the mixture. Be sure to overfill them because the meat will shrink once cooked. Plus you'll be wrapping them with bacon so the meat will stay put.
If your bacon is thick cut you'll want to roll it out with a rolling pin the lengthen and flatten it. Wrap each popper with about a half a strip of bacon.
If grilling transfer poppers to the grill and cook about 20-25 minutes flipping frequently. If using a broiler place the poppers on a wire rack on top of a baking sheet. Brolier about 6 inces away from the flame for about 30 minutes turning frequently until the bacon is crispy and cooked through.
When you have about 3 minutes of cooking time left brush with the maple mustard glaze.

Group Class Programming for Friday, November 16, 2018:

Complete as many rounds as possible in 15 minutes of:

20 Hang DB Squat Clean & Jerks (50/35#) *10L + 10R
15 Toes-to-Bar
10 Chest-to-Bar Pull-Ups