OK, before you ask, ABT stands for Atomic Buffalo Turd. Doesn't sound very appetizing, but if you like jalapenos you will love these things. They are very addicting and I cook about 20 of them almost every time that I light the grill or smoker.
There are two methods of making ABT's, depending on if you have a chile grill or not. I will go over the method that uses the chile grill first, then explain how to make them without a chile grill.
As far as the "stuffings", I will go with the way that I prefer, but your imagination is the limit when making these things. For the cheese, you can use any type of cheese and you can add any kind of meat (cook raw meat before stuffing), veggies, fruits or nothing but cheese. It's all up to you and your preference.
ABT's
20 Jalapenos
1 "brick" of cream cheese
Tyson brand pre cooked chicken fajita meat
10 slices bacon (Use cheap thin sliced)
20 Toothpicks
First I place the fajita meat in a skillet and cook it mainly to get the moisture out of the meat. (make sure to cook any raw meat before using as stuffing) Set aside to cool then dice into smallish peices.
Wash the peppers then slice the top off of each one. Using a potato peeler, apple corer, etc, deseed and devein the peppers.
Fill the pepper 1/3 way with cream cheese, add a few pieces of chicken then fill the rest with more cream cheese.
Cut the bacon slices in half so that you have 20 slices. Wrap 1 slice of bacon around the top of the pepper and place a toothpick through to hold the bacon on.
Completely cover the chile grill with Pam spray. Place the peppers in the chile grill and place on your grill using indirect heat. I turn the chile grill 180* every 30 minutes or so. Once the bacon is done, your ready to pull them off and cool for just a little while. I normally cook mine for 1 1/2 to 2 hours. The longer you cook them, the milder they become.
I normally stick one in my mouth, pull the tootpick out then eat the whole pepper at once.
If you dont have a chile grill make sure that you buy large peppers. Lay the pepper on it's side and remove the top portion so that you have an opening (see pic below). Deseed and devein. Place some fajita meat in the "canoe" the place the cream cheese over the top.
Before I said to cut the bacon in half. Well, don't do it if you are making canoe style ABT's. Using a whole slice of bacon, wrap around the entire pepper. This helps the cheese stay in when cooking.
Lay them directly on the cooking grate and continue as above.
Canoe Style:
2 comments:
Chuckie u got me hooked.
I like to sprinkle some tony's on the cream cheese when i do mine. pimento cheese with a little ground sausage is good but hard to keep in the pepper when doing canoe style.
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