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Bacon Wrapped Stuffed Poblano Peppers

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  • Bacon Wrapped Stuffed Poblano Peppers

    Not an ABT and not a Chile Relleno somewhere in between.

    Took my weed burner and roasted/blistered the skin on some poblano peppers.


    Less than 5 minutes I'm done. Placed them in a grocery sack to let them sweat bit.


    While the peppers were sweating I made the meat filling I was going to use, one lb 85/15 ground beef, a medium onion, and 5 hatch chiles I had in the freezer I cleaned and chopped.


    Drained the fat from the meat and placed in the fridge to cool and then started cleaning the peppers. Used a serrated knife to remove the charred skin and cut a slit to try and get most of the seeds out


    Then added the meat and also added some Oaxaca cheese to each pepper.


    Then wrapped each one with two strips of bacon and placed on the grill indirect.


    Removed when the bacon was done



    Plated the chile on a bed of refried beans with melted cheese and Sriracha cheese on top.

    Last edited by Vermin99; 04-30-2016, 08:22 AM.
    Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

  • #2
    Those look amazing.


    Sent from my iPhone using Tapatalk

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    • #3
      Very Nice John!
      sigpic

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      • #4
        That is looking really nice :)
        The jalapenos in the first picture look like you turned them into
        silver. And then the golden brownish bacon

        Thanks for sharing! :)
        Cooking on a Kingstone grill, nothing fancy but
        always fun.
        Me loves some nice southern style barbecue... ah and some nice asian food ;)

        Comment


        • #5
          Originally posted by Vermin99 View Post
          That's the money shot right there^^^...
          .

          Not to mention the occasional campfire

          My --->
          Paul

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          • #6
            Originally posted by GimmeSomeBeef View Post
            That is looking really nice :)
            The jalapenos in the first picture look like you turned them into
            silver. And then the golden brownish bacon
            They DO look great! Those are poblano peppers, not japs. Altho the skin removal process is the same. Ya roast the crap out of them fast with a hot flame, and place in a covered bowl or plastic bag for a few mins and the skin peels right off. The weedburner’s a great idea! I’m gonna try that next time. It’s gotta beat standing over my stove with a pepper on a fork...
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Look darn good!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Those look disgusting. Can't imagine anyone ever thinking they could serve something like that. You should be ashamed for posting this.




                I'll have two. Warn tortillas and chips as well. Maybe some guacamole to chill the palate.
                sigpic

                Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                • #9
                  That is flat out killer right there!! love that! just picked up a 3 pack of Poblano peppers this week for the garden.... will have these on the fall treat list for sure!!
                  Brian

                  Certified Sausage & Pepper Head
                  Yoder YS640
                  Weber Genesis
                  Weber 18.5" Kettle
                  Weber Performer
                  Misfit # 1899

                  sigpic

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                  • #10
                    Originally posted by Richtee View Post
                    They DO look great! Those are poblano peppers, not japs. Altho the skin removal process is the same. Ya roast the crap out of them fast with a hot flame, and place in a covered bowl or plastic bag for a few mins and the skin peels right off. The weedburner’s a great idea! I’m gonna try that next time. It’s gotta beat standing over my stove with a pepper on a fork...
                    Yes, Poblano peppers, they go in our turkey dressing every year and many other dishes around here. tasty they be, they are.

                    I have been using the weed burner for years the higher the BTU's the better cept it blows em away.

                    My son bought me a Stainless steel chili roaster,http://www.arizonachileroasters.com/...lRoasters.html does a bag at a time and be high heat.

                    they have been in hatch for years now doing a newer method of roasting. which most like. they use the high heat then take the roasted chilis to a expanded metal table dump em on to it and then with a garden hose with a nozzle cool the chili stopping further cooling also in doing so it washes the burnt skin right off. if done right no peelin chili the cold wash does it for you.. in turn this keeps the meat of the chili firm as if it was not roasted [hence the high fast heat] and for most makes a better tasting pepper. the sweating has been throw out by most as it makes em kinda mushy, soft, not al dente, and best of all they taste better.
                    sigpicWal-Mart shopping cart undergoing heavy mods.
                    nano second fast camo titanium splash proof thermo pen


                    need a larger spatula for early morning road kill removal.

                    As the venomous south American hissing skunk rat is growing fast and needs larger portions.

                    Comment


                    • #11
                      Originally posted by Vermin99 View Post
                      Not an ABT and not a Chile Relleno somewhere in between.

                      Took my weed burner and roasted/blistered the skin on some poblano peppers.


                      Less than 5 minutes I'm done. Placed them in a grocery sack to let them sweat bit.




                      While the peppers were sweating I made the meat filling I was going to use, one lb 85/15 ground beef, a medium onion, and 5 hatch chiles I had in the freezer I cleaned and chopped.


                      Drained the fat from the meat and placed in the fridge to cool and then started cleaning the peppers. Used a serrated knife to remove the charred skin and cut a slit to try and get most of the seeds out


                      Then added the meat and also added some Oaxaca cheese to each pepper.


                      Then wrapped each one with two strips of bacon and placed on the grill indirect.


                      Removed when the bacon was done



                      Plated the chile on a bed of refried beans with melted cheese and Sriracha cheese on top.

                      That would make any chef south of the border proud to serve. except fur Wannita and who le o who work as cooks for the mexican VA hospitals.

                      great lookin vittles fur sure..
                      sigpicWal-Mart shopping cart undergoing heavy mods.
                      nano second fast camo titanium splash proof thermo pen


                      need a larger spatula for early morning road kill removal.

                      As the venomous south American hissing skunk rat is growing fast and needs larger portions.

                      Comment


                      • #12
                        Thanks V for the inspire...Points for that!!!
                        I think I will be making a version of this tonight...If I can find any poblanos in my lame ass stores...If not, I may have to kick it up a notch and use anahiems...And I got roasted jalapenos in my freezer...Keeps getting hotter all the time

                        I been using the Vortex for roasting peppers (and tomatoes) for a couple years now...Makes very quick work of the job...
                        Craig
                        sigpic

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                        • #13
                          Originally posted by Vermin99 View Post
                          Damn. That's pretty!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            That looks Fricken Outstanding, John!!----

                            Over the Top!!


                            Bear
                            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                            Mom & 4 Cub litter---Potter County, PA:

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                            • #15
                              Originally posted by Richtee View Post
                              They DO look great! Those are poblano peppers, not japs. Altho the skin removal process is the same. Ya roast the crap out of them fast with a hot flame, and place in a covered bowl or plastic bag for a few mins and the skin peels right off. The weedburner’s a great idea! I’m gonna try that next time. It’s gotta beat standing over my stove with a pepper on a fork...
                              Thanks for the info Rich :)
                              Cooking on a Kingstone grill, nothing fancy but
                              always fun.
                              Me loves some nice southern style barbecue... ah and some nice asian food ;)

                              Comment

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