DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
I saw this made by Al Czervik (Mongo) and have wanted to make them ever since.
Here’s a link to his cook thread: http://www.bbq-brethren.com/forum/showthread.php?t=178795
Note: For some reason the pictures are no longer visible so you’ll have to go by memory. (For those of you who remember this cook)
My filling is a little different than his but has everything his had plus some more.
Here are most of the ingredients for the peppers, filling and the rice:
Started out making up some Mexican Rice by first soaking the rice for 15 minutes.
I then cut up some onion, bell pepper and got out some 4 veggie blend to add to the rice.
Sautéed the onions and pepper until they started to sweat.
Then added the 4 veggie blend and cooked it for 5 minutes.
Now I added the drained rice and cooked this until some of the rice started to brown.
I then added this to my rice cooker that had 1 tbsp. of OO, 1 tbsp. of Tapatio hot sauce, 1/2 cup of Clamato Picante juice, 1 1/2 cups of chicken broth and 1 tsp. of salt waiting for it.
Here are the results
While the rice was cooking I started making up my filling. I cut up some onion slivers and started to sauté them.
Throw in some diced potatoes.
While they are cooking I start to roast my poblanos. (To give them a head start)
More ingredients for the filling.
Added another 1/2 cup of onion slivers.
Beans, corn
the Cochinita
and finally a can of Diced Hatch Chilis.
The Poblanos are just starting to blister so it’s time to take them off and bring them and the filling inside.
Now I cut off the top of the Poblanos
and seed them.
I put some of the rice in a bowl
and mixed it up with some of the cooked filling
And then stirred in 6 oz. of cream cheese. (In 2 oz. batches)
Add some rice to the bottom of the Poblanos.
And now the filling on top of the rice.
Now I place them into an oiled pan
and put them on my kamado. (At 350 degrees) Direct side for a few minutes and then over to the in-direct side.
Here is what they look like after 30 minute. I sprinkled some Kirkland Mexican 4 blend cheese on top and cooked for another 5 minutes.
Here it is plated with some tortillas, rice, beans, pickled onion and a Sierra Nevada Golden IPA.
Here’s a shot after the first bite.
And here is the Money Shot below.
Muy Delicioso! :becky: It tasted like a cross between an ABT, an Enchilada and a Chile Relleno. I will definitely be making these again.
Thanks for looking.
Here’s a link to his cook thread: http://www.bbq-brethren.com/forum/showthread.php?t=178795
Note: For some reason the pictures are no longer visible so you’ll have to go by memory. (For those of you who remember this cook)
My filling is a little different than his but has everything his had plus some more.
Here are most of the ingredients for the peppers, filling and the rice:
Started out making up some Mexican Rice by first soaking the rice for 15 minutes.
I then cut up some onion, bell pepper and got out some 4 veggie blend to add to the rice.
Sautéed the onions and pepper until they started to sweat.
Then added the 4 veggie blend and cooked it for 5 minutes.
Now I added the drained rice and cooked this until some of the rice started to brown.
I then added this to my rice cooker that had 1 tbsp. of OO, 1 tbsp. of Tapatio hot sauce, 1/2 cup of Clamato Picante juice, 1 1/2 cups of chicken broth and 1 tsp. of salt waiting for it.
Here are the results
While the rice was cooking I started making up my filling. I cut up some onion slivers and started to sauté them.
Throw in some diced potatoes.
While they are cooking I start to roast my poblanos. (To give them a head start)
More ingredients for the filling.
Added another 1/2 cup of onion slivers.
Beans, corn
the Cochinita
and finally a can of Diced Hatch Chilis.
The Poblanos are just starting to blister so it’s time to take them off and bring them and the filling inside.
Now I cut off the top of the Poblanos
and seed them.
I put some of the rice in a bowl
and mixed it up with some of the cooked filling
And then stirred in 6 oz. of cream cheese. (In 2 oz. batches)
Add some rice to the bottom of the Poblanos.
And now the filling on top of the rice.
Now I place them into an oiled pan
and put them on my kamado. (At 350 degrees) Direct side for a few minutes and then over to the in-direct side.
Here is what they look like after 30 minute. I sprinkled some Kirkland Mexican 4 blend cheese on top and cooked for another 5 minutes.
Here it is plated with some tortillas, rice, beans, pickled onion and a Sierra Nevada Golden IPA.
Here’s a shot after the first bite.
And here is the Money Shot below.
Muy Delicioso! :becky: It tasted like a cross between an ABT, an Enchilada and a Chile Relleno. I will definitely be making these again.
Thanks for looking.
