food Mmmmmm...poppers!
- Thread starter texas blues
- Start date
It's goin' down tonight y'all!
Heaps of mojoficatin' and chingon.
Trust.
Heaps of mojoficatin' and chingon.
Trust.
crazyheat said:Here is some atomic buffalo turds I made. Previously only made them with jalapeños and habaneros. Looking forward to trying this with some reapers
I'd love to have those with some kind of a berry drizzle. Like a raspberry reduction or something along those lines. I don't know why.
Pimpin' the popper casserole HARD y'all.
San Manuel Pork Chorizo and diced onion on the flat top.
San Manuel heche en Edinburgh, TX.
Rio Grande Valley authentic with no lips and assholes, or lymph nodes.
Only decent pork.
Chingon!
Store bought 'peno's stuffed with a mix of the onion, chorizo, refried beans, and shredded jack & cheddar scheeze.
Wiped down the casserole dish with olive oil and then did a layer of corn tortilla's.
Then the poppers.
Filled in the holes with more mix and then another layer of tortilla's, poppers, and mixto.
More mixto and filled in and topped off with more scheeze!
Ready for the oven @350
Sheeit's in the oven rocking now.
San Manuel Pork Chorizo and diced onion on the flat top.
San Manuel heche en Edinburgh, TX.
Rio Grande Valley authentic with no lips and assholes, or lymph nodes.
Only decent pork.
Chingon!
Store bought 'peno's stuffed with a mix of the onion, chorizo, refried beans, and shredded jack & cheddar scheeze.
Wiped down the casserole dish with olive oil and then did a layer of corn tortilla's.
Then the poppers.
Filled in the holes with more mix and then another layer of tortilla's, poppers, and mixto.
More mixto and filled in and topped off with more scheeze!
Ready for the oven @350
Sheeit's in the oven rocking now.
Cool
I reckon it was in the oven about 40 minutes @350.
Halfway thru though I jacked it to 375.
But forget about time and temp.
This is what y'all want to see.
A scheeze crust y'all.
I do up chix casserole the same way for mrs. blues.
She loves to be lovin' the scheeze crust.
And who am I to argue?
Halfway thru though I jacked it to 375.
But forget about time and temp.
This is what y'all want to see.
A scheeze crust y'all.
I do up chix casserole the same way for mrs. blues.
She loves to be lovin' the scheeze crust.
And who am I to argue?
That's a two-hander ...
I got to let it cool down and mellow down easy before cutting into it.
The Blues Hot Tub is beckoning.
After that.....
Better 'bleed chingada' madres!
Made in Texas like all other 'thangs chingon.
Now to get nekkid!!!!!!!!
The Blues Hot Tub is beckoning.
After that.....
Better 'bleed chingada' madres!
Made in Texas like all other 'thangs chingon.
Now to get nekkid!!!!!!!!
Witness a king amongst men!
Pictures do no justice to this.
Still hot but cool enough to attempt to eat.
Cheese us Mary and Joseph!!
You'd never believe how got dang good this was.
Cut out a nice hunk of love.
I do now recollect I did a layer of sour cream between the poppers
and the next tortilla layer.
I ate this stuff like it was ....
well, you know.
Still hot but cool enough to attempt to eat.
Cheese us Mary and Joseph!!
You'd never believe how got dang good this was.
Cut out a nice hunk of love.
I do now recollect I did a layer of sour cream between the poppers
and the next tortilla layer.
I ate this stuff like it was ....
well, you know.
BOOM.
would have been nice to potluck tonight, hombre ...
would have been nice to potluck tonight, hombre ...
Really wish I had better pics for this one.
It was truly a stone groove.
Bestest compliment I've ever gotten.
Much obliged senor.
But I am undeserving and merit it not.
So many much more awesome contributor's more so than I.
It was truly a stone groove.
grantmichaels said:
Bestest compliment I've ever gotten.
Much obliged senor.
But I am undeserving and merit it not.
So many much more awesome contributor's more so than I.
Boss - TB needs a chip 
I'll eat half that entire popper casserole in a sitting. Gimme
HigherThisHeat said:
I reckon I did just that.
And it was magnificent.
salsalady
eXtreme Business
Found some good sized jal's at the store, and been hankering for some poppers, had some time today so here it is! With a bit of a twist....of course!
We like poppers. BUT! I don't like mushy chiles, I don't like undercooked onion (or shallot in this case) or undercooked bacon. If the poppers are wrapped with uncooked bacon, by the time the bacon is cooked the chiles are mush. If the poppers are cooked until the chiles are just tender, the bacon is undercooked.
Solution? Par-cook the bacon, nuke the onion and garlic, wrap the poppers in 1/2-cooked bacon. problem solved! The bacon gets cooked, the pepper isn't mush and there's less grease on the popper also.
Get a load of that chile!
mince the onion/shallot and garlic, nuke for 33 seconds and 22 seconds respectively.
Boats~
with a little extra yellow powder on one~
pre-bake
post-bake- I did about 15 minutes (don't really know) at 350F on convection
We like poppers. BUT! I don't like mushy chiles, I don't like undercooked onion (or shallot in this case) or undercooked bacon. If the poppers are wrapped with uncooked bacon, by the time the bacon is cooked the chiles are mush. If the poppers are cooked until the chiles are just tender, the bacon is undercooked.
Solution? Par-cook the bacon, nuke the onion and garlic, wrap the poppers in 1/2-cooked bacon. problem solved! The bacon gets cooked, the pepper isn't mush and there's less grease on the popper also.
Get a load of that chile!
mince the onion/shallot and garlic, nuke for 33 seconds and 22 seconds respectively.
Boats~
with a little extra yellow powder on one~
pre-bake
post-bake- I did about 15 minutes (don't really know) at 350F on convection
