The Tex Mex Torpedo

We’re testing out a brand new custom recipe for the first time: The Tex Mex Torpedo! Poblano peppers, stuffed with cheese, pork sausage, and chile lime chips. Then deep-fried and topped with homemade crema for that yummy goodness! Plus: Brad faces off against his arch enemy: the food processor.

Ingredients

For the Torpedos:

• 4 large poblano peppers
• 1 lb hot pork sausage
• 1 block of cream cheese
• 1 cup crushed chile lime tortilla chips
• Smoke ‘n Magic Pork Rub
• Velveeta Queso Blanco

For the Breading:

• 1 cup flour
• 4 eggs, beaten
• Neutral oil for deep-frying

For the Crema:

• 16 oz cottage cheese
• 1/2 cup Cotija cheese

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Instructions

1. Prepare the Poblanos
   • Roast poblanos over open flame or in a cast iron skillet for about 15 minutes until the skin is blistered and charred.
   • Place them in a bag or bowl covered with plastic wrap to steam for 10 minutes, then peel the skin off.
   • Carefully slit each pepper down one side and remove seeds and membrane. Set aside

2. Make the Filling
   • Grind up about 1 cup of chile lime tortilla chips using a food processor. Warning: Don’t trust Brad to do this step! 🤣
   • In a bowl, add the pork sausage, block of cream cheese, chip crumbs, and a healthy dose of Smoke ‘n Magic Pork Rub. Mix well.
     
3. Stuff & Smoke the Poblanos
   • Lay your poblano peppers onto a baking rack and place in an aluminum baking pan
   • Fill each pepper with Velveeta Queso Blanco. Then take a chunk of your pork sausage mixture and place on top of the cheese.
   • Bake the poblanos at 300° F for about 45 minutes to cook the pork filling.
     
4. Bread the Torpedoes
   • In a bowl, separate the egg whites from the yolks. Put the yolks aside for now, we will whip them back in shortly.
   • Beat the eggs until they thicken up and turn white and fluffy, kind of like a meringue.
   • Add your yolks back in and continue beating until the yolks are re-incorporated.
   • Pour into an aluminum pan or shallow dish for dredging the poblanos. In another pan, add flour.
   • Dredge each stuffed pepper in the flour, then dip into the egg mixture
   • Heat oil in a deep pan or skillet and add the poblanos. Fry until crispy, you can spoon hot oil over the top to make sure they fry evenly.
5. Make the Crema
   • We’re going to top these “torpedoes” with some homemade crema!
   • In a food processor or blender, add 16oz cottage cheese. Blend until there are no more chunks and the cottage cheese is nice and creamy.
   • Add 1/2 cup of Cotija cheese and blend until creamy.
     
6. Serve
   • Drizzle warm torpedoes with crema and garnish with cilantro or a dusting of chip crumbs.
   • Serve hot, with extra crema or hot sauce on the side.

We hope you enjoy this unique recipe as much as our family does! If you do make it, use hashtag #smokenmagicrecipes so we can check it out!

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