stuffed Archives - Life's A Tomato

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Well now, these were different! I’d never thought of making chili-stuffed mushrooms on the Char-Broil Big Easy. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).

Kick ‘Em Up!

You could definitely spice up your version of chili-stuffed mushrooms on the Char-Broil Big Easy. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!

The bunk bed basket lets you double the amount of cooking space you have on your Big Easy. And it’s easy to take in and out of the cooker too!

Char-Broil The Big Easy Bunk Bed Basket

Also try my pesto-stuffed mushrooms on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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4 from 1 vote

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Well now, these were different! I’d never thought of making chili-stuffed mushrooms on my Char-Broil Big Easy.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, mushroom

Prep Time 10

Cook Time 15

Total Time 25

Servings bites

Calories 26kcal

Author Mike

Equipment

Ingredients

16 cremini mushrooms stems removed
½ cup chili without beans
¼ cup cream cheese softened
¼ cup cheddar cheese shredded, plus a bit more for topping
kosher salt to taste
freshly ground black pepper to taste

Instructions

Fire up your Big Easy.
Combine the chili, cream cheese, and 1/4 cup of cheddar. Season with salt and pepper, to taste.
Spoon mixture into the center of the mushrooms. Push it in (gently) to fill the cavity. It’s ok to mound it up a good bit too.
Transfer the mushrooms to the Big Easy basket and the Bunk Bed Basket.
Place into the Big Easy and cook until the mushrooms are starting to soften, about 15 minutes.
You can add the cheese now and return the mushrooms to the Big Easy to melt it, or remove them, transfer to a platter and sprinkle with more cheese.

Notes

Add in a little pepper jack cheese for a nice little kick.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging. I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning. Then it is browned quickly on the stovetop. Finally it’s transferred to the oven to finish the cooking. Done and yum!

Make Your Own Seasoning

I prefer to use my own Cajun seasoning in this Cajun stuffed chicken breast and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine. Of course you can use the store-bought stuff instead.

Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3

Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.

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5 from 1 vote

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat.

Course Main

Cuisine American

Keyword Cajun, chicken

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 377kcal

Author Based on a recipe from The Stay At Home Chef

Ingredients

4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4″ thickness
1 tablespoon vegetable oil
½ cup pepper jack cheese shredded, divided
4 ounces mushrooms sliced
½ red bell pepper diced
½ green bell pepper diced
¼ sweet onion diced
4 teaspoons Cajun seasoning or more, to taste
4 tablespoons butter divided

Instructions

Preheat oven to 400 F.
Spray a 9″ x 13″ baking dish with non-stick spray.
Heat oil in large skillet.
Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
Divide mushrooms, peppers and onions between the breasts in the same fashion.
Top with the remaining cheese.
Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
Season outsides of rolled up chicken with the Cajun seasoning.
Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
Remove toothpicks, slice and serve.

Notes

Great when made using turkey breasts too!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.

Add A Bit Of Heat, If You Want

For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do). And for me, spicier is better!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

This recipe was inspired by a recipe from the BBQ Pit Boys.

Also try my sausage-stuffed Hatch chiles.

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4 from 1 vote

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper.

Course Side

Cuisine American

Keyword peppers, stuffed

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 336kcal

Author Based on a recipe from the BBQ Pit Boys

Ingredients

½ pound bacon
2 red bell peppers
1 tablespoon vegetable oil
beer
¼ cup white onion chopped
¼ cup Monterey jack cheese more or less, shredded
¼ cup Mozzarella cheese more or less, shredded

Instructions

Preheat oven to 375 F.
Line a baking sheet with foil and add the bacon.
Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
Cut peppers in half vertically. Remove any seeds.
Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.

Notes

User pepper jack cheese instead for a little kick!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Sausage-Stuffed Hatch Chiles

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes.

Very Different. And Very Good.

I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. And I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.

For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

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4 from 1 vote

Sausage-Stuffed Hatch Chiles

I could’ve served this as an appetizer or as a main dish but I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate.

Course Main

Cuisine American

Keyword peppers, stuffed

Prep Time 10

Cook Time 2

Total Time 2 10

Servings chiles

Calories 517kcal

Author Mike

Ingredients

10 large Hatch green chiles
2 pounds Sweet Italian sausage casings removed if using links
1 teaspoon fennel seed ground
½ teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 pound bacon cooked, chopped
Shredded cheese if desired

Instructions

Fire up a smoker for smoking at 250 F. Use any wood you desire.
Slice the chiles horizontally. Remove the membrane and seeds.
Combine the sausage, fennel, pepper and garlic in a bowl.
Divide the sausage between the peppers, gently pushing down to fill them completely.
Sprinkle the peppers with the bacon.
Smoke for 1 1/2 hours.
Sprinkle with cheese (if using) and smoke until the cheese has melted.

Notes

Use spicy sausage for a little kick.

Nutrition

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use

GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Crab-Stuffed Shrimp

I wanted to seriously up my cooking game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.

Big Shrimp. Little Shrimp.

For appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.

As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….

OLD BAY Seasoning, 6 oz

Also try my delicious Buffa-Que shrimp.

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5 from 1 vote

Crab-Stuffed Shrimp

Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake.

Course Main

Cuisine American

Keyword shrimp, stuffed

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 674kcal

Author Based on a recipe from The BBQ Pit Boys

Ingredients

1 pound shrimp jumbo, 6-8 count (I used smaller, 16 count shrimp)
½ pound unsalted butter plus more for the skillet
½ sweet onion chopped
2 cloves garlic minced
1 ½ sleeves Ritz crackers crumbled
2 slices white bread crusts removed, cubed
½ teaspoon Old Bay seasoning
parsley chopped
kosher salt to taste
ground black pepper to taste
2 tablespoons mayonnaise plus more if needed
½ pound lump crab
1 lemon halved

Instructions

Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
Cut a slit down the backs of the shrimp. Do not cut all the way thru.
Butterfly the shrimp and remove the vein.
Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
Lightly butter a 7″ cast iron skillet. Add the shrimp, butterflied side up.
Melt 1/2 pound of butter in a large skillet over medium-high heat.
Add the onion and cook for 5 minutes.
Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it’s ready. If it’s too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
Lightly chop the crab and fold into the cracker mixture.
Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don’t be shy with the stuffing, you’ll have plenty.
Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is – don’t cook them.
Remove skillet and serve with lemon wedges.

Notes

It may seem like a lot of recipe steps, but it’s pretty straightforward and the results are delicious!

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.

Sausages Are Important

You have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. If you don’t have casings to help keep the sausage together you might end up bursting them. Then what will you do? Cry. I would. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to my wife that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my bratwurst bath. Perfect for getting brats ‘happy’ before grilling them.

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5 from 1 vote

Kraut-Stuffed Sausages

These kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 482kcal

Author Based on a recipe from the BBQ Pit Boys

Ingredients

1 pound fresh sausages Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings. I used Johnsonville Italian sausages which come 5 to a pound
4 tablespoons unsalted butter
1 large sweet onion cut thin
1 pound kraut plus some of the juice
1 cup shredded cheese Monterey Jack, mozzarella, any good white melting cheese will work
5 sausage buns
prepared mustard

Instructions

Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
Melt the butter in a large saucepan over medium-high heat.
Add the onion, kraut, and a bit of the juice from the kraut jar.
Stir and let cook until the onions are softened.
Remove from heat and let cool completely.
Stir in the cheese. It won’t melt but it will help bind the kraut mixture together.
Fire up your grill for indirect cooking.
Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don’t worry about being all pretty and what-not, just get it in there. But don’t shove so hard that you have a blowout!
Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
Toast the buns.
Add cooked sausages to the buns and top with plenty of mustard.

Notes

No worries about having your toppings fall off with these sausages!

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?

Substitute Bell Peppers

You could use green bell peppers instead, if you want, in these Cajun Shrimp-Stuffed Poblano Peppers. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

Kick ‘Em Up

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

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5 from 1 vote

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese.

Course Side

Cuisine American

Keyword peppers, shrimp, stuffed

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 127kcal

Author Based on a recipe from Chili Pepper Madness

Ingredients

2 large poblano peppers
½ pound shrimp raw or pre-cooked, 24-30 count, peeled, deveined
1 teaspoon olive oil if you are using raw shrimp
1 tablespoon Cajun seasoning
¼ cup feta cheese crumbled
¼ cup Mozzarella cheese shredded
2 teaspoons dried basil crumbled
1 tablespoon hot sauce
cilantro chopped, for garnish

Instructions

Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
Preheat oven to 375 F.
Cut the peppers in half lengthwise. Remove any stems or seeds.
If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
Add the cheeses, basil and hot sauce to the shrimp Stir.
Transfer shrimp mixture to the poblanos and place on a baking dish.
Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
Serve garnished with chopped cilantro.

Notes

Substitute jalapenos for the poblanos for an appetizer-sized kicked-up version!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

That Great Cedar Aroma

Grilling (I usually use my Weber grill) on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add. Specially to dishes like these roasted vegetable stuffed mushrooms. And it looks cool. And it makes the deck area smell great.

I have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them. Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

Cedar Grilling Planks – 12 Pack

Also try my roasted beet and dill cucumber salad.

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4 from 1 vote

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season.

Course Side

Cuisine American

Keyword mushroom, roasted, stuffed, vegetable

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings

Calories 40kcal

Author Mike

Equipment

Cedar Planks for Grilling

Ingredients

½ medium red bell pepper
½ medium orange bell pepper
1 ear sweet corn
vegetable oil
dried oregano crushed (optional)
kosher salt to taste
ground black pepper to taste
2 large portobello mushroom caps
queso blanco shredded (or mozzarella)
cilantro chopped, for garnish

Instructions

Soak the cedar plank in water, if using.
Fire up your grill for high-heat cooking.
Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
Place over high heat and roast, turning often, until lightly charred and just tender.
Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
Add the cedar plank and let it get hot and smoky, about 20 minutes.
Reduce grill heat to medium.
Using a spoon, gently scrape out the gills from the mushrooms.
Lightly brush both sides of the mushrooms with oil.
Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
Remove from heat and place onto the cedar plank.
Spoon the vegetable mix into the mushrooms and place onto the grill.
Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn’t catch on fire. If it does, spray it with water from a spray bottle.
Add cheese and cook another 3-4 minutes until melted.
Remove from heat, garnish with chopped cilantro, and serve.

Notes

Use pepper jack cheese instead for a little spiciness.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Very few things are as addicting as chorizo-stuffed Fritos made on the Char-Broil Big Easy. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. You can fit a whole bunch of stuffed Fritos on the Big Easy, making it perfect for cooking for a crowd, if you have the available cooking rack.

Spicy Chorizo

Just about anything you put in the Fritos is going to taste great. I used Mexican chorizo because I love the spiciness that is brings to dishes, but ground breakfast sausage would also be fantastic.

Caution! Hot!

Be careful when pulling these chorizo-stuffed Fritos off your Big Easy. In no time the chips get mighty hot, so use tongs or let them cool a bit first before handling and eating. You can also make these great Fritos on your grill.

Char-Broil The Big Easy Bunk Bed Basket

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

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4 from 1 vote

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Very few things are as addicting as chorizo-stuffed Fritos. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, corn chips, sausage, stuffed

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 271kcal

Author Mike

Equipment

Ingredients

2 bags Fritos Scoops grab 2 bags in case it’s hard to find the perfectly-shaped chips
1 pound Mexican chorizo cooked, finely crumbled (Note: If you cannot crumble the sausage well enough, toss the slightly-cooled cooked chorizo into a food processor and pulse a few times)
2 cups shredded cheese extra sharp cheddar or pepperjack work great!
1 cup Ranch salad dressing
2 tablespoons chipotle peppers in Adobo sauce or more, to taste, chopped, along with some of the adobo sauce
4 green onions sliced thin, for garnish

Instructions

Fire up your Big Easy.
Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
Remove the rack and let cool slightly.
While the chips are cooling whisk together the dressing and chipotle with adobo.
Serve chips drizzled with the sauce and garnished with green onions.

Notes

You’ll need the 6-level cooking rack from Char-Broil to heat up a bunch of these treats at once.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses and pickle, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.

My Go-To Sandwich For Road Trips

The stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.

This is one of my ‘go-to’ dishes any time we travel to the beach. I can make it the night before. In the morning I just slice it, re-wrap it, and toss it into the cooler. It gets better the longer it sets, so it’s perfect for that long day by the water.

Mt. Olive Hamburger Dill Chips Pickles, 16 oz

If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat. Or for something more traditional, use my deli spread.

Also try my fantastic hot grinder sandwich.

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5 from 1 vote

Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.

Course Main

Cuisine American

Keyword sandwich, stuffed

Prep Time 12

Total Time 12

Servings servings

Calories 644kcal

Author Based on a recipe from Rachael Ray

Ingredients

1 loaf Italian bread
3 cups green cabbage thinly sliced or shredded
½ cup Thousand Island dressing divided
4 ounces Swiss cheese sliced
4 ounces rare roast beef sliced
4 ounces turkey breast sliced
4 ounces pastrami sliced
2 large dill pickles sliced

Instructions

Cut 1″ off the top of the bread creating a lid.
Hollow out the loaf, removing all of the bread except for 1/2″.
Combine the cabbage and 1/4 cup of the dressing.
Spread the remaining dressing on the inside of the bread loaf and the lid.
Layer inside of loaf with the cheese and meats.
Spoon in the cabbage mixture and top with pickles.
Add the lid and wrap the loaf tightly in foil.
Refrigerate for 12 hours before slicing and serving.

Notes

You can substitute your favorite sandwich meats and cheese.

Nutrition

Nutritional values are approximate.

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