Campfire Stuffed Onions
not T&T by me, but sounds good
Campfire Stuffed Onions
This recipe, developed by Leah Lyon of Ada, Oklahoma, was the winning entry in the 2007 Redwood Creek Wines Campfire Classic cooking contest.
4 extra large sweet onions
1 pound thinly cut pork sirloin steak, cubed
2 teaspoons coarse kosher salt
Black pepper to taste
1/2 teaspoon ground cumin
1 cup boxed cornbread stuffing mix
2 tablespoons mild green chile powder
3 large poblano chiles, roasted, peeled, and seeded *
1 15.5-ounce can of hominy, drained
1/4 cup sweet red pepper, chopped
1/2 cup aged cotija cheese, grated
Cilantro – garnish (optional)
Avocado – garnish (optional)
Other Materials:
Measuring cup
Ice cream scoop or spoon
Foil
Sharp knife
Large mixing bowl
Can opener
Small fire shovel
1. Slice tops off onions 1/4 of the way down and slice roots from bottom so they sit without rolling over. Peel skins from onions. Cut an ‘X’ into the center, using a spoon or ice cream scoop to remove the center portion, leaving walls approximately 1/2-inch thick. Dice 1/4 cup of onion from centers and store the remaining onion for use in another recipe.
2. Mix diced onion with pork, salt and pepper, cumin, stuffing mix, chile powder, poblano chiles, hominy, red pepper and cheese. Fill each onion bowl with mixture. Wrap onions in large squares of heavy duty foil, bringing seams together on top by flattening the foil slightly. Keeping wrapped onions upright and nestle each on hot coals. With a small shovel, top each onion with 1-2 hot coals.
3. Cook approximately 30 minutes, or until a meat thermometer inserted into center registers 175-180 degrees. Remove from coals, carefully open foil and serve. Garnish with cilantro and avocado, if desired. Enjoy!
