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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-26-2012, 04:43 PM   #1
fingerlickin'
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Default Fire Roasted Green Chili Fatty Poppers

So I was trying to come up with something a little different for football this Sunday and I came up with this. I'm sure someone's already got a name for it or something, but Fire Roasted Green Chili Fatty Poppers seemed appropriate to me.

I apologize in advance for the lack of an ooey gooey money shot. I'll promise I'll get one next time, game time snuck up on me. These things were off the farking chain, and I served it with a Chipotle Ranch dipping sauce that I made. In my mind these were supposed to be a little more bite size, but they ended up being more like mini cheeseburger size.

I roasted some jalapeno's over some KB that I had going Saturday night for dinner.





I peeled and seeded the peppers Saturday night. Sunday I chopped them up and mixed in 16oz. of softened cream cheese and 8oz. of cheddar. I also rolled out 4-8oz. logs of sausage.



Then I made something resembling a ravioli.



After I cut them apart with my pizza cutter, I sealed the edges and dipped them in flour, then milk, then bread crumbs, then milk and breadcrumbs again.



I smo-fried them on the egg running lump and cherry at around 375* or so.



Unfortunately, this is where the pron ends. People were all over these things like white on rice. The leftovers made their way into breakfast sandwiches for me and the boys before our drinking...err...I mean golf tournament on Monday morning. Breakfast of champions.

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Unread 09-26-2012, 04:50 PM   #2
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Oh wow, that's sweet!!!
I'll be rippin off that idea, for sure!
Good job Mr. Lickin'.
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Unread 09-26-2012, 04:54 PM   #3
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Jason they look and sound great even with no money shot!!
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Unread 09-26-2012, 04:56 PM   #4
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, just
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Unread 09-26-2012, 05:45 PM   #5
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Bravo Jason... I'll be borrowing this recipe too!
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Unread 09-26-2012, 07:05 PM   #6
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Oh man, those look awesome. So did you put another layer of sausage on top of the balls that are on top of the bottom layer? How long did they cook?
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Unread 09-26-2012, 07:17 PM   #7
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Quote:
Originally Posted by Teamfour View Post
Oh man, those look awesome. So did you put another layer of sausage on top of the balls that are on top of the bottom layer? How long did they cook?

Yep, I flipped another layer of sausage right over top and pushed down between each cheese ball. Then cut them apart with my pizza cutter and pinched the edges up a little bit more. Really, I could see just putting a pile of sausage in my hand and stuffing it with cheese as opposed to the ravioli style, although I would imagine it would take a bit longer. This way I was basically doing 12 at a time.

They cooked great, it's the first time I've ever cooked anything breaded on the egg and they actually came out pretty crispy. I think the double dip in the breading helped. They took about 30-40 min.

I also forgot to mention I used SM Sweet and Spicy in the cheese mixture and SM Spicy Apple in the breading. Bacon was supposed to go inside as well but I got a bit rushed.
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Unread 09-26-2012, 07:43 PM   #8
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WOW!! Nothing else, just, WOW!!

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Unread 09-26-2012, 07:56 PM   #9
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Very nice! They look great!
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Unread 09-26-2012, 10:03 PM   #10
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I'm so stealing this. Nicely done.
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Unread 09-26-2012, 10:43 PM   #11
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Did you flip them? Let the thefting begin.
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Unread 09-26-2012, 11:58 PM   #12
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looks like the beginnings of a new tradition....way to go. Hope when yourself or someone else replicates these we get to see some money shots....
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Unread 09-27-2012, 12:21 AM   #13
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looks very good!
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Unread 09-27-2012, 03:47 AM   #14
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Phark yeah!
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Unread 09-27-2012, 04:32 AM   #15
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^^^^^^^ what he said ^^^^^^
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