The last time I did "frito pie" turds, I thought about New Mexico. I lived there for 6 years - some of the best food anywhere! New Mexico is famous for green chilies grown in and around Hatch. They are not like the flavorless stuff you get in the can, but rather full of flavor and a spectrum of heat from mild to "blow your head off" hot.
With that in mind, I decided to use the Green Chilie as the starting point for a new, giant turd.
Consulted with the Sous Chefs - they gave the OK to the idea:
Chilies cleaned of membrane and seeds to keep the heat manageable:
Had a can of lump crab meat sitting around, just looking for something to do. Stuffed them with crab meat and cream cheese:
The nice thing about these is you get to use TWO slices of bacon to wrap!
Decided to use Donna for her maiden cook:
Oops, sorry about that, I meant this Donna...
Indirect with some Cherry wood for smoke:
The payoff:
I must admit, the combination of Crab and cream cheese is good, but it needs a little more "kick". Next time, I think I would add some Old Bay to the mix for additional flavor.
Cheers,
Winz