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Southwest Chili Rellenos Fattie for Throwdown (mondo Q view)

post #1 of 26
Thread Starter 
This is FMCowboy's Southwest Chili Rellenos Fattie.
This is what I submitted as my secret ingredient submission. Wish me luck. :) With the help of you folks, I am really getting into this smoking thing since I got a smoker for Father's day. So thanks! Some pics may be out of sequence. Sorry.

Ok the gist:

a) I seasoned ground pork myself (cajun seasonings n such) Came out so tasty, I may use instead of buying sausage fromnow on.
b)I put a layer of jack cheese down
C) Layer of sauteed onions, jalepeno, and chorizo sausage (OMG)
D) Herbed Goat cheese, cream cheese, green onion filling to stuff a pablano pepper in the middle.
E) bacon weave

Tatse matters most and everyone agreed this fattie was the bomb!!! If you use good ingredients, it must come out good right? This is a keeper recipe for us. Notice my Blue catfish potholder with the secret word. LOL It said to have the WORD blue, so I figured I'd double blue with the catfish. I have a cow pot holder too icon_confused.gif. We had fun with the pot holder, even put the pepper ring in its mouth a few timew for the shot.

I used all 3 secret ingredient types. Goat cheese, 2 peppers on the scale over 100 (jalepeno & poblano), and root vegetables (onion & green onion

That something extra, my daughter with her 2 slices :) Like the "blue" ? icon_mrgreen.gif

Sliced & Half view fattie (yummm)

Smoker Cam icon_cool.gif

Wrapped n ready to smoke

Bacon lattice

Smoked fatty

Half a fattie (didn't last long, was all ate in minutes LOL)

Sautee ingredients (onions, jalepenos, and chorizo)

sliced, chopped, ready for the pan (the smell was amazing while cooking, taste even better, great little invention I threw together)

Sauteeing Onions, jalepeno's & Chorizo sausage

Ready to stuff no roll.

Sauteed goodness layer (I kept nibbling on it, colorful and yummy)

Ready to roll ( I softened up the pepper a bit by heating)

Goat cheese, creame cheese, green onions, herb mixture (stuffing for pablano pepper)

Secret ingredients (goat cheese, jalepeno, onion) Poblano pepper was on bottom and in other ingredient shot as well as green onions too.

Ingredients shot

Charbroil Grill
Little Big Chief Smoker
post #2 of 26
Wow! Now that's Q-view! Nice going, FMCowboy.
post #3 of 26
Bump Bump Bump
post #4 of 26
My gosh that's amazing looking! The picture of the cut finished product is art!
post #5 of 26
Nice looking fattie...man that looks good.
post #6 of 26
omg that looks awesome!!!
post #7 of 26
Thread Starter 
Man, it tasted even better. Can't wait to make it again.
post #8 of 26
Awesome looks great!!
post #9 of 26
Fantastic job on the Fattie... The pics are awesome as well...... Way to go PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #10 of 26
OMG that looks so good,,,, Bump bump bumpity bump!!
post #11 of 26
Thanks for bump...That is real nice FM cowboy.Will try something similiar with some of my peppersPDT_Armataz_01_37.gif
post #12 of 26
Looks great...
post #13 of 26
Thread Starter 
Ok this one was great, but I got throwdown entry #2 on the smoker right now. Aboyt an hour to dinner!!! I'll post Q-view later or tomorrow.
post #14 of 26
That looks amazing cowboy!I've got a chuck roast and two shoulders going right now and I picked up your ingredients to try your southwest fattie,can't wait to try it,thanks!
post #15 of 26
Thread Starter 
Smokin Joe:

Sounds great. Just remember to either roast or heat up the pablano pepper to soften it a bit. This way it will be tender when you slice the fattie. Let us know how it goes.

thanks FM
post #16 of 26
Great Fattie!!! points.gif
post #17 of 26
You have successfully combined the two greatest food groups, chili rellenos and smoked meat. Fantastic!
post #18 of 26
Very nice looking and quite differant fattie. Not one I would have thought of for sure. Great job there cowboy.
post #19 of 26
I tried roasting the pepper to peel the skin.A friend told me the skin is real thick.Unfortunately the pepper fell apart.I have some bananna peppers that I may stuff instead.
post #20 of 26
Thread Starter 
All is not lost buddy. Don't worry about stuffing it then. Just slice that bad boy up and spon your fillings on and roll it up like that. Just have a good seal on your roll and all should be fine. Otherwise the banana peppers may be ok. Just go with good ingredients and you can't go wrong.

As far as the skin and roasting, you char it ob a grill or stove top burner or pan, then put in a ziploc and seal for a few minutes. The steam should help teh skin just peel off easily, but the flesh will be pretty soft. I just lightly wamred up / steamed mine to soften just a bit. Leaving it raw would be ok too. Just add a crunchy texture which isn't bad either.

Hope this helps.
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