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gotzero

Chorizo and Queso Fresco Stuffed Peppers

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It is a little late in the year for most fruit from our garden, but we have an abundance of peppers that will probably produce for another month of two. 

 

A few days ago, I started hickory smoking red ripe jalapeños to make chipotle powder. I am going to have a ton of these this year and I am very excited.

 

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Today, I added the ground chipotle powder with other herbs and spices and vinegar and then added this to ground pork to make chorizo.

 

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Off to the griddle to cook the meat.

 

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Once that was done, I mixed some more chipotle powder and heat-softened queso fresco together (which gives the cheese a nice color and kick), and then mixed that combination with chorizo.

 

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We have beautiful purple bell peppers that thought would make a great base for a stuffed pepper dish.

 

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In goes the chorizo and cheese combo, topped with taco cheese, and then off to the kamado for a little hickory smoke and some heat. 

 

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I took out the peppers and discovered something surprising. I cooked off the purple! When I smoke green peppers, the color usually dulls quite a bit. When I smoked the purple skinned ones, the end result was a smoked pepper with a deep green color. Not what I expected, but really neat! Added some orange bell from the garden and a red jalapeño slice and then onto the plate. These were gone in an instant and I have enough chorizo to last through the long weekend of late rising family breakfasts. I am probably going to do a variant of this a lot during football season. I have no idea if this is possible, but I am going to start looking for purple jalapeños so I could smoke them and end up with the satisfying deep green.

 

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I stem them, cut them open, smoke them for a good long time at a low temperature, and then air dry for a few days before grinding.

 

I destroyed a batch today becuase I left the house and they ran away to about 300 for an hour or less and burnt to a crisp. 225 as long as you please is about perfect. 

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15 minutes ago, gotzero said:

I stem them, cut them open, smoke them for a good long time at a low temperature, and then air dry for a few days before grinding.

 

I destroyed a batch today becuase I left the house and they ran away to about 300 for an hour or less and burnt to a crisp. 225 as long as you please is about perfect. 

Thanks, I’m gonna give that a try. 

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14 minutes ago, KismetKamado said:

Those look fantastic!  And suddenly I’m inspired to make my own chorizo....  :)

 

I hope you do. It was one of those things I found intimidating until I did it. Super easy, and absurdly good when you control freshness and production. Much of the time, I will ball it up and smoke the mixture in a kamado in a metal bowl. Today I needed fast. I know I did it right when I see the orange-red grease when I am done. 

 

8 minutes ago, Mr Cue said:

Thanks, I’m gonna give that a try. 

 

Go for it. I find it so satisfying, rewarding, and easy. I cannot get red jalapenos anywhere I shop, but I can grow them easily every year. This year, the heat and dryness seem to be ideal, pepper yields are far ahead of what I measured in the past. 

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Seeing your post @gotzeroand entry makes me think of my Daddy. He was def awesome in growing any vegetables. He grew Beautiful chocolate colored bell peppers. Today is his Birthday in Heaven. Feel this entry is for my Dad. Great Entry. Beautiful on the Plate. 

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On 8/31/2019 at 8:26 PM, gotzero said:

I stem them, cut them open, smoke them for a good long time at a low temperature, and then air dry for a few days before grinding.

 

Why the air drying? I did a few powders that came out great last year (paprika, aleppo, ancho) and will be doing much more this year but would like to know how this might help.

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On 9/4/2019 at 7:56 PM, SeaBrisket said:

 

Why the air drying? I did a few powders that came out great last year (paprika, aleppo, ancho) and will be doing much more this year but would like to know how this might help.

 

I find that when I take peppers off the kamado there is still a lot of moisture. a few days in the air gets things bone dry and then I grind. Doing more today!

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