I saw a video from
Gary House where he did this recipe. It looked real good and we thought it would make either a great appetizer or meal.
Ingredients:
2 cups about 8 oz shredded cheddar cheese, divided
2 tbs. of water
2-4 tbs. of taco seasoning
½ lb ground beef or turkey
2 tubes (8 oz each) refrigerated crescent rolls
½ medium head of iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
½ cup ripe olives, sliced
2 jalapeno peppers, sliced
Sour cream and salsa (optional)
Recipe courtesy of Brenda Johnson of Davidson, Michigan via the Taste of Home magazineI used Ground chuck for this recipe. Meatballs are made and ready for the Weber Performer.
We used a mixture of sharp cheddar and Colby jack.
Put onto the Weber Performer using KBB and 1 small chunk of cherry wood. I am using my
extender rack that I got with my Smokenator to keep everything a little further from the fire.
About 12 minutes later and they were at 160 and done. Cooking between 350 to 400 degrees.
Crescent rolls and meatballs put together.
Put back onto the Weber Performer.
Rolls are done!
Plated with some Old El Paso refried beans.
This is a must do again recipe! Real delicious and filling appetizer! No room for any dinner now.
