- Jun 21, 2007
- 8,432
- 41
Flatten out the sausage and season with your preferred spices. I used Spanish smoked paprika, *Chimayo mild powder, and coarse smoked sea salt.
** Place thin sliced onion rings in the middle.
Place a frozen chile relleno (Smart & Final) in the middle over the onion rings, and then cover it with thin sliced onions rings.
Wrap it up like a burrito; rolling it might break the frozen chile relleno. Give it a Bud bath, and then dust outer sausage with your choice of spices.
Place it in smoker at/near 225°, because it is a rustic Tex-Mex dish I used mesquite wood. Smoke it till inside temperature hits 170° and remove.
Serving suggestion: Corn or flour tortillas and your brew of choice.
This recipe is wide open for interpretation, be my guest.
* You can always sub chile powder for Chimayo powder, or most other chile powders.
** Onions are an option. I use fresh onions rings because I like them to have some texture, you can sautÃ[emoji]169[/emoji] the onions, omit them, your call. Here's the link to the finished work
http://www.smokingmeatforums.com/for...?threadid=8483
** Place thin sliced onion rings in the middle.
Place a frozen chile relleno (Smart & Final) in the middle over the onion rings, and then cover it with thin sliced onions rings.
Wrap it up like a burrito; rolling it might break the frozen chile relleno. Give it a Bud bath, and then dust outer sausage with your choice of spices.
Place it in smoker at/near 225°, because it is a rustic Tex-Mex dish I used mesquite wood. Smoke it till inside temperature hits 170° and remove.
Serving suggestion: Corn or flour tortillas and your brew of choice.
This recipe is wide open for interpretation, be my guest.
* You can always sub chile powder for Chimayo powder, or most other chile powders.
** Onions are an option. I use fresh onions rings because I like them to have some texture, you can sautÃ[emoji]169[/emoji] the onions, omit them, your call. Here's the link to the finished work
http://www.smokingmeatforums.com/for...?threadid=8483
