How To make Smoked Corn Stuffed Pepper
8 lg Green peppers
1 1/4 ts Salt; divided
1 ts Ground black pepper
3 c Cooked rice
15 oz Canned black beans
-- drained and rinsed 11 oz Canned Mexican-style corn
drained 1 md Onion; chopped
1 c Chopped walnuts
4 oz Canned chopped green chilies
1/2 ts Liquid smoke
1/2 ts Ground cumin
2 oz Monterey Jack w/jalapenos
:
shredded. (Optional) GARNISH:
Jalapeno pepper slices Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with 1 teaspoon salt and black pepper; set aside. Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan. Cover pan with foil; bake at 350 degrees F. for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices. Microwave Oven Instructions: Cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices. Each serving provides: * 293 calories * 10.1 g. protein * 10.4 g. fat * 43.8 g. carbohydrate * 5.2 g. dietary fiber * 0 mg. cholesterol * 465 mg. sodium. [Karen's note: The nutritional information obviously does not count the Jack cheese, which is an OPTIONAL ingredient.] Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Smoked Corn Stuffed Pepper's Videos
Make Delicious Jalapeño Popper Bites and Cheese Balls in Minutes!
Make Delicious Jalapeño Popper Bites and Cheese Balls in Minutes If you're a fan of jalapeño poppers, then you won't want to miss this simple and delicious recipe for jalapeño bites and balls. In just minutes, you can whip up these spicy treats that are perfect for any party or event.
I guarantee that you're going to love this easy recipe, so be sure to give it a try. And once you taste these jalapeño bites and balls, you won't believe how addictive they are! This tutorial is perfect for anyone looking for a fun and spicy appetizer or main course for their next gathering.
Jalapeno Cheese Balls Ingredients:
16 oz Cream Cheese, softened
1 tbsp. Mayonnaise
1/2 cup minced fresh Chives
1 cup Jalapeño, seeded and finely diced
6 - 8 slices of Bacon
1/2 cup Sharp Cheddar, shredded
1/2 medium Red Onion, thinly minced
1 tsp. Black Pepper
1 tsp. Cayenne Pepper
Jalapeño Popper Bites Ingredients:
2 cups Panko Breadcrumbs
2 cups shredded Cheddar Cheese, plus more for topping
2-3 large Eggs
1 tsp. Kosher Salt
1 tsp. Black Pepper
Nonstick Cooking Spray
10 oz Cream Cheese
4 strips Bacon, cooked and chopped
4 Jalapeños, seeded, diced, plus 24 sliced for topping
All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
The Level Up Series Bundle:
Signature Series Cutting Board Collection:
Best of Both Worlds Cookbook:
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Ultimate Super Bowl Food - Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema!
Want a crowd pleaser for the Super Bowl or any other big game, do this!
Get your Thermoworks Smoke here -
Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema
Ingredients:
Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema
Ingredients:
Bag of Fritos
Pulled Pork (see below for recipe)
BBQ sauce (see below for recipe)
Avocado Crema (see below for recipe)
Cilantro for garnish
½ cup monterey jack or pepper jack
½ cup cheddar cheese
¼ cup red onion
Directions:
Stuff corn chips with pulled pork
Apply some BBQ sauce to the pork.
Add cheeses.
Add half of your onion
Add to grill at 400° for roughly 5 mins, until cheese is melted
Remove from grill
Drizzle with BBQ sauce and Avocado crema
Garnish with more onions and cilantro
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Pulled Pork
Ingredients:
6-8 lb Pork Butt
2-3 tablespoons Worcestershire sauce
Bottle of your favorite rub
Smoker
Wood chunks or chips with favorite smoke flavor (I like hickory and apple)
Directions:
Rub butt with worcestershire sauce.
Heavily coat butt with rub.
Set smoker/grill to indirect at about 425°
Add butt and smoke/cook for roughly 6-8 hrs.
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Avocado Crema
Ingredients:
1 - Avocado
½ cup of sour cream or plain greek yogurt
1 juice of lime
¼ cup buttermilk or half/half with squirt of vinegar
1-2 teaspoons salt (taste)
1-2 teaspoons pepper
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 tablespoon honey
1 teaspoon cilantro
Directions:
Add all items above into a blender, and blend till smooth. Taste and add salt and pepper to taste. Make at least 30 min before using (preferable night before).
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Chipotle BBQ Sauce
Ingredients:
¼ cup ketchup
¼ cup apple cider vinegar
⅛ cup - ¼ cup water (if loose is desired add more)
¼ cup brown sugar (if you want more sweet, add more)
Dash of red pepper flake
2-3 teaspoons worcestershire sauce
1 tablespoon honey
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
¼ teaspoon chipotle with some adobo sauce.
Directions:
Add all ingredients to a saucepan. Bring to a light boil. Simmer for 2-3 mins, and remove from heat.
Add to blender to make smooth.
Corn & Queso Stuffed Poblano Peppers
Grilled Corn Salad Recipe | Roasted Corn Salad on PK 360 Grill
Grilled Corn Salad Recipe
For more barbecue and grilling recipes visit:
For this summer recipe, start with 8 ears of fresh, sweet corn and grill them on a Grill. I used my new PK 360 for this recipe.
Once they are soft and have a nice char on the ears of fresh corn, take them off the grill and cut them off the cob.
Then add a few veggies and serve. This summer salad recipe is perfect for your backyard BBQs.
Grilled Corn Salad Recipe
Ingredients:
- 8 Ears Sweet Corn
- 8-10 Slices Bacon (cooked and crumbled)
- ½ cup Red Onion (diced)
- ½ cup Red Bell Pepper (diced)
- 3 Jalapeños (diced fine)
- 1 cup Cheddar Cheese (shredded)
- ½ cup Sour Cream
- ½ cup Cream Cheese
- 1 teaspoon Killer Hogs AP Rub (you can simply use Salt and Black Pepper to taste)
Directions:
1. Prepare charcoal grill set up for 2 zone fire.
2. Place corn in husk on indirect side of grill for 10-15 minutes.
3. Peel back the husk and remove corn silt. Place directly over hot side of grill to char, 4-5 minutes rotating as necessary.
4. Remove husk end from each ear or corn and use a knife to cut off the corn into a large bowl.
5. Combine Sour Cream and Cream cheese until smooth.
6. Add cream cheese mixture, onion, bell pepper, bacon, jalapeño, and cheddar cheese. Fold ingredients into corn and season with AP rub or salt and pepper to taste.
7. Garnish with sliced jalapeño and green onion.
Grilled corn salad is an easy side dish that you can make right on your grill.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Smoked Elotè Mexican Street Corn on the Pitboss Wood Pellet Grill 700fb
Smoked Elotè Mexican Street Corn
Prep:
6 ears of corn
Olive oil
Sea salt
Cracked black pepper
Feta cheese, shredded
1 lime, cut into wedges
Mayonnaise
Chili powder
Cayenne pepper
Peel off all the corn husks and silks and let them soak in cold water for 30min
Dry corn with paper towel and baste with olive oil and add salt and pepper
Cooking:
Pit Boss Apple Blend pellets
Preheat to 225-250°F
Place corn on grates
Cook for 45min and turn them 180°
Cook for an additional 45min for a total cooking time of 1.5 hours
Spread on the mayo, roll in the feta cheese, top it with chili powder, cayenne pepper and lime.
Serve and enjoy!!
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Thanks for watching and happy grillin'!
smoking stuffed peppers on pellet grill