Thanks, yeah stuffing chiles full of good eats is a longtime favorite of mine too.
Mmmm, chorizo, onions and pepper jack cheese.
Something Succulent This Way Comes
- Thread starter chilerelleno
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Mmmm, chorizo, onions and pepper jack cheese.
Add eggs to that and you have one of our go to breakfast dishes! During one of our camp outs last season I pre stuffed a bunch of poblanos with your above fillings and scrambled eggs. Fired up the discada one morning with oil. Battered the stuffed poblanos and deep fried them. Then Rolled them up in a tortilla with some enchilada sauce. Damn good breakfast burrito!!!
Mmmmm mmmmm
I've never done them with egg before, that sounds really good to me.
Sure as heck have made some killer Chile Relleno burritos before, usually with carne asada, french fries, cheese and guacamole... Which without the relleno is known as a California burrito.
Xendau
Meat Mopper
chilerelleno
- Now thats what Im talkin about! These look amazing. So funny you sent the link, because I was wondering about getting some good melting Mexican cheese and stuffing some pasillas. This is just genius! Imma be at the store this evening.What temp did you cook at? Did you par-boil the peppers? I would think so for either these or the ABTs. I want to use Queso Oaxaca... its my favorite Mexican cheese for melting. So should I do a cream cheese mix with the Queso Oaxaca? Using the CC as more of a binder?
Binford 6100
Meat Mopper
- Apr 30, 2018
- 234
- 209
No parboil, roast and skin, seed if ya want to.
If you combine the Oaxaca or Chihuahua with cream cheese it is less likely to bubble out of the chiles.
Or if you can arrange some racks to hold them vertically, then use straight cheese.
Thin cut bacon will cook faster, but I like the meatier thick cut.
Smoke the thick cut at 300'-350'' till bacon is done. Thin cut at 250'-300'.
If you combine the Oaxaca or Chihuahua with cream cheese it is less likely to bubble out of the chiles.
Or if you can arrange some racks to hold them vertically, then use straight cheese.
Thin cut bacon will cook faster, but I like the meatier thick cut.
Smoke the thick cut at 300'-350'' till bacon is done. Thin cut at 250'-300'.
Last edited:
Xendau
Meat Mopper
I think he had a cream cheese mix already made for ABTs. He mixed that combo to the PP. I would imagine from the pics he used 2 PP to 1 CC mix.
Xendau
Meat Mopper
Also... Make more filling than you think you need, it seems to disappear somehow during handling.
Xendau
Meat Mopper
LOL - I can attest to that happening WHENEVER I cook! By the time I get done cooking, people always ask, "Arent you going to eat?" I have to explain that I taste so much as I go, that by the time I am done, I just dont feel like eating.
But I snack on the vittles too! I have should in the fridge from Monday night. Ill pop it in the oven just warm it up for easier pulling.
What does your cheese mix look like? What ingredients do you combine?
Xendau
Meat Mopper
chilerelleno
- what would you say is the defining "thing" that separates ABTs from Jalapeno poppers?SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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