Jalapeno Pesto Braciole

By drinkfairy

Ingredients

• Jalapeno Pesto
• 6 Jalapeno Peppers; cored and seeded
• 5 Serrano Chilies; cored and seeded
• 1/2 medium Red Onion; finely diced
• 1/2 cup sliced Blanched Almonds
• zest of 1 Orange
• 1 cup Extra Virgin Olive Oil
• Salt; to taste
• For the Bracioles
• 1 1/2 pounds Pork Shoulder; sliced thinly and pounded out to an even thickness
• Salt and Freshly Ground Pepper
• 4 ounces Capicola Ham; thin slices, or other deli-style meat
• Escarole; chopped
• Olive Oil

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

For the Jalapeno Pesto, combine all of the ingredients in a food processor and pulse until nearly smooth. Season with salt.

Preheat a grill or grill pan over medium-high heat.

Assemble the Bracioles by laying a piece of the Pork Shoulder out on a cutting board and seasoning both sides with Salt and Freshly Ground Black Pepper.

Lay a piece of the Capicola over the pork, followed by a spoonful of the Jalapeno Pesto and a small handful of the Escarole and drizzle of Olive Oil. Roll up andh secure seam with a toothpick. Repeat with remaining ingredients.

Grill the Bracioles for 3-5 minutes per side, in batches if necessary, until completely cooked through. Remove the toothpicks before serving.