Taco Stuffed Pablanos ~
~ Skirt in the Kitchen ~
Cast 1 teaspoon coarse salt onto 2 blocks of 16 ounce-cream cheeses.
Process or mix softened cream cheese, 3 to 4 minced garlic cloves,
2 cups Mexican taco cheese,
1 pound ground beef cooked and mixed with taco seasoning according to directions on packet… also add 1 can drained Rotel (mild or hot).
Wash and dry pablano peppers, cut out stems, take out seeds, and stuff with creamy mixture.
Ribbon-wrap with good bacon– apple smoked or cherry smoked; fasten with toothpicks.
Broil until cheese is seeping out along the cut edges, when bacon is crisp, when peppers have roasted.
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