These where super easy, just whipped up some taco meat from a pound of ground elk, layer it with cheese on puff pastry, rolled it up, cut and tossed on the grill.
We topped them with some hatch chile salsa and fresh made Puya sauce. The Puya sauce is amazing. You have probably heard the saying, "we put that sh$%#.... stuff on everything!". I'll probably post that recipe somewhere on here if there is interest.
I grilled these on the Weber Mastertouch indirect at 375°f.
These are extremely flexible, you could put anything under the sun in these.
