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Hatch Chili ABTs
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CPARKTX
Posts: 2,095
Wow these turned out great. Stuffed with light cream cheese, Parmesan Reggiano cheese, shredded chicken, salt, pepper, garlic, Tsunami Spin; half also with bacon and sharp cheddar.
Cooked raised direct at 450 dome.
Blanched the peppers for 3 minutes before stuffing.
Cooked raised direct at 450 dome.
Blanched the peppers for 3 minutes before stuffing.
LBGE & SBGE. Central Texas.
Comments
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Yep, those look awesome! Were the tough with the skin still on?
Finally back in the Badger State!
Middleton, WI -
@Black_Badger - no, not tough at all. I think the blanch before grilling may have softened them up.LBGE & SBGE. Central Texas.
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Yeah good call. I do love those things. Great technique on the boat slice too.Finally back in the Badger State!
Middleton, WI -
yum. Got more today at CM. Last weeks hot were not hot at all. Hope this batch is.Large, small and mini now Egging in Rowlett Tx
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@Austin Egghead the ones we got at HEB Fresh in Cedar Park were pretty mild too.LBGE & SBGE. Central Texas.
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Blanching is always the secret. Here is Spring, Texas, the hatch peppers are in abundance. Love them. Your ABT's are wonderful looking, and I bet, tasting.CPARKTX said:@Black_Badger - no, not tough at all. I think the blanch before grilling may have softened them up.SpringramSpring, TexasLBGE and Mini
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