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Big Poppa Smokers Presents

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Fried Avocado & Chorizo Stuffed Pablano

Cooking Grill: Big Poppa UDS
Pit Temperature: 325
Desired Internal Temperature: 150
Cooking Time: 45-60 minutes
Pallets Used: Lump
Directions:
Dice avocado to 1/2" chunks, freeze Roll in eggs, cayenne, flour, and bread crumbs Deep fry in vegetable oil Hollow out poblano peppers, stuff with avocado nuggets, chorizo, and cheese Smoke, slice lengthwise and enjoy! The poblanos were a bit bitter, even after tearing the skin off...I will probably go for an anaheim, or perhaps bell (but not green ones!!!)




Posted on: 2014-08-21 18:28:36 Forum URL:: NO URL