Hatch Chili ABTs

CPARKTX · August 2013

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.

Black_Badger · August 2013

Yep, those look awesome! Were the tough with the skin still on?

CPARKTX · August 2013

@Black_Badger - no, not tough at all. I think the blanch before grilling may have softened them up.

Black_Badger · August 2013

Yeah good call. I do love those things. Great technique on the boat slice too.

Austin Egghead · August 2013

yum. Got more today at CM. Last weeks hot were not hot at all. Hope this batch is.

CPARKTX · August 2013

@Austin Egghead the ones we got at HEB Fresh in Cedar Park were pretty mild too.

Springram · August 2013

CPARKTX said:

@Black_Badger - no, not tough at all. I think the blanch before grilling may have softened them up.

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.

Springram

Spring, Texas

Hatch Chili ABTs

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