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We'll spare you the long drawn out story about why we have created said meal. Just some of our favorite recipes from appetizers to left over brisket chili. Be sure to check back as we will be adding new things as we make them.
Jalapeno Poppers
Supplies needed:
Large Bowl
Knife
Fork
Spoon
Cutting Board
10 Jalapenos
10 oz Queso Fresco
6 slices of bacon
Large Bowl
Knife
Fork
Fire up 5 or 6 piece of bacon on the camp chef or just in a skillet. While that's cooking. Pull your Queso Fresco out of the fridge/cooler and let cheese soften up a bit.
Wash your Jalapenos and half them long way. De seed Jalapenos. Downward facing spoon makes quick work of this. Pro Tip: wear gloves when handling Jalapenos the oils can burn the skin and eyes. Especially if you are camping without access to running water.
Once bacon has reached desired doneness. Let it cool then dice it up and place into a Large bowl. Grab your Queso Fresco and a fork and mix cheese and bacon together
Next take your halved Jalapenos and load cheese and bacon mix in with fork.
Now you are ready to grill them up. low to medium heat.
Let cheese melt and jalapenos cook up.
Enjoy.
**** Let them cool down before taking a bite out of crime. The roof of your mouth will thank me ! ****
POP POP's Buffalo Ranch Chicken DIP
Supplies need:
Casserole Dish
2 Blocks of Cream Cheese
3/4 Cup of ranch
3/4 Cup Buffalo Wing Sauce
2 Large cans of shredded chicken
2 Cups of Cheddar Cheese
Tortilla chips and/or veggies
Pull cream cheese out of fridge to soften for a bit before starting
Preheat oven.
Cooking spray your Casserole dish.
Mix cream cheese, ranch, buffalo sauce, chicken and cheddar together in casserole dish.
30-35 mins at 350 degrees in oven .
Serve with chips, Veggies
Enjoy
**********Let it cool before chowing down! Otherwise.RIP the roof of your mouth!
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