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mattk330mattk330 Posts: 74
edited 10:00PM in EggHead Forum
Cooked a mess of ABTs last night followed by a dozen burgers. Used cream cheese and chorizo in the ABTs. The friends/family didn't give me a chance to photo the burgers. Good eats!




  • RascalRascal Posts: 3,454
    If I was your neighbor it would would be good rational for a home invasion!!~~ 8 - ),,,
  • I gotta make those next!
  • BacchusBacchus Posts: 6,019
    Sour cream, really?
  • mattk330mattk330 Posts: 74
    Good, catch. Cream cheese. My bad. I fixed it above.
  • SmokeRingSmokeRing Posts: 32
    I made ABT's for the first time 2 weekends ago and have done them twice since then. The family and neighbors love them. Feeding the whole neighborhood could get expensive.
  • mijoeymijoey Posts: 58
    I was wondering if you used the hard spanish chorizo or the crumbly mexican chorizo which is raw until you cook it. They look good.
    Mike, Melbourne , Fl.
  • mattk330mattk330 Posts: 74
    I used the uncooked mexican-type chorizo as purchased at made by my local grocerer. I cooked it, drained it and cooled it (a bit) before mixing it w/ the cream cheese in our Kitchen Aide mixer. Not really following any recipe, I used 1 lb sausage to 1 lb cream cheese. The ratio seemed right. This wound up being enough to stuff over 3 dozen peppers (6 dozen ABT halves). Each ABT took 1/2 slice of toothpick.
  • BacchusBacchus Posts: 6,019
    Looks and sounds great. I am addicted to these little bastards. I may try the Chorizo mixed in.

  • The absolute best snack you can create on a BGE! It don't get any better than this. Yours look good enough to make my mouth water.....
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