chilerelleno
- Welp, I went and did it. And its mostly your fault! LOL
I am typically a purist and like to try the recipe as written, but I strayed a bit from your recipe...
Here it is:
2 Lbs - Jalapenos (Some topped and cored, some halved and cored)
2 Lbs - Bacon
3 - 8 oz - Cream Cheese
2 - 10 oz - Oaxaca Cheese
1/4 C - Red Pepper - Chopped (I did mine brunoise)
1/4 C - Green Onion - Thinly Sliced
1/4 C - Cilantro, Fresh - Medium Chop
1/4 C - Sausage, Cajun - Chopped (brunoised)
1/4 C - Rub, Basic (4 way: 1 part ea - Paprika, Pepper, Brown Sugar, 1/2 part Kosher Salt )
(Left the Sausage out of the above pic.. )
Some of the halved players....
On the smoker... (Learned why it looks like you all cook them on a wire rack with pan underneath - some cheese got out and in my pit. Ill clean it next go)
Finished product... Some "looked" better than others... but all tasted amazing!
Oh yea... those pasillas/pablanos in the first image. I did the 2:1 PP and ABT cheese mix and stuffed them, wrapped them in bacon. (No pics sorry) My girlfriend's brother had these and liked them so much, he asked me to make more the following night.
He has coined them sapos... LOL Spanish for Toads (Im sure you know that)
I am typically a purist and like to try the recipe as written, but I strayed a bit from your recipe...
Here it is:
2 Lbs - Jalapenos (Some topped and cored, some halved and cored)
2 Lbs - Bacon
3 - 8 oz - Cream Cheese
2 - 10 oz - Oaxaca Cheese
1/4 C - Red Pepper - Chopped (I did mine brunoise)
1/4 C - Green Onion - Thinly Sliced
1/4 C - Cilantro, Fresh - Medium Chop
1/4 C - Sausage, Cajun - Chopped (brunoised)
1/4 C - Rub, Basic (4 way: 1 part ea - Paprika, Pepper, Brown Sugar, 1/2 part Kosher Salt )
(Left the Sausage out of the above pic.. )
Some of the halved players....
On the smoker... (Learned why it looks like you all cook them on a wire rack with pan underneath - some cheese got out and in my pit. Ill clean it next go)
Finished product... Some "looked" better than others... but all tasted amazing!
Oh yea... those pasillas/pablanos in the first image. I did the 2:1 PP and ABT cheese mix and stuffed them, wrapped them in bacon. (No pics sorry) My girlfriend's brother had these and liked them so much, he asked me to make more the following night.
He has coined them sapos... LOL Spanish for Toads (Im sure you know that)
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