I did my first 'turds' this weekend too. I just kinda winged it.
I mixed together cream cheese, chili powder, cumin, fine chopped onion, grated cheddare cheese and some pace medium picante sauce.
I did the usual stuffing of large fresh jalapenos and wrapping with bacon.
I had a good bit of the cheese mixture left, so added another block of cream cheese to it, and mixed in most of a large filet of salmon I had smoked earlier. I stuffed this into anaheim chile peppers. No bacon on these. I threw these on the bandera for about an hour. Started raining and fired dying..so finished in the oven about 30 min at 375F. I let rest tented with foil to hold in moisture.
I served the smoke salmon relleno's with a velveeta cheese sauce, picante sauce and sour cream.
BOTH of these turned out to be real winners!!
I'm gonna try something with poblanos next time....I like this pepper, but, you gotta watch it. You can't tell if they're gonna be mild or hot each time...hehehe.