Stuffed Fajita Poblano Pepper Campfire Packs.

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Today's recipe is called:  Stuffed Fajita Poblano Pepper Campfire Packs.


One roll of heavy-duty aluminum foil

4 large poblano peppers peppers

Protein of choice chicken steak pork shrimp Etc

1 medium yellow onion

1 block of queso fresco or Monterey Jack cheese

One jar of favorite salsa

4 cloves of fresh chopped garlic

Favorite fajita marinade

Sour cream, cilantro, lettuce

& tomato for garnish

Flour tortillas

4 fresh limes

Salt and pepper

Guacamole or sliced avocado



Marinade choice of meat in fajita marinade overnight.

Julienne onion, small thin strips

Shred, queso fresco or Monterey Jack cheese

Finely chop or mince cloves of garlic

Shred lettuce

Chop cilantro

dice tomatoes

Thinly slice fajita meat to ensure even cooking

Place in a large bowl

Slice or smash avocado add salt pepper lime and chili for guac.

Add onions ,garlic ,cheese ,salsa ,cilantro and lime juice.

Mix ingredients until fully Incorporated.

Make an incision near stem of poblano

large enough to get spoonfuls of stuffing into pepper.

Stuff peppers with filling & close top of Pepper with toothpicks.

Rub poblano with butter or oil and tightly wrapped in heavy duty foil grill for 20 to 30 minutes turning frequently on medium charcoals.

Rub tortillas with butter place on grill for 30 seconds per side.

Take toothpicks and Stems out of stuffed pepper

Place in tortilla

Add lettuce tomato cilantro  sour cream Guac and salsa.

Finish with a squeeze of fresh lime and enjoy

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