- Sep 16, 2007
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To accompany the chicken I made up some spicy sombreros.
Started with large portabello caps, removed gills. Mixed Bulk Mexican chorizo with cream cheese. Added chopped green onions to the sombreros then topped with the chorizo cream cheese mix. Topped that all with pancko crumbs and in to the smoker covered aluminum pan for 1 hr then removed foil to brown.