Cinco de Mayo Shotgun Shells

Cinco de Mayo is just around the corner, and you know what that means – it's time to fire up the grill and celebrate with some sizzling flavors! While traditional BBQ recipes are always a hit, why not kick things up a notch this year? Get ready to make your taste buds dance with excitement as we introduce you to a fiesta of flavor – Shotgun Shells loaded with Red Enchilada Sauce! Yes, you read that right. This Cinco de Mayo, we're swapping out the classic BBQ sauce for the zesty kick of red enchilada sauce. Get ready to spice things up and impress your amigos with this unconventional twist on BBQ classics!

Embrace the Sizzle:

Picture this: you're gathered with friends and family, the grill is fired up, and the scent of smoky goodness fills the air. Now, imagine adding a burst of Mexican flair to the mix with Shotgun Shells loaded to the brim cheesy, beefy, sausage goodness paired with tangy red enchilada sauce. It's a flavor explosion waiting to happen!

Why settle for the ordinary when you can have the extraordinary? Replacing traditional BBQ Sauce for Red enchilada sauce brings a rich blend of spices, including chili powder, cumin, garlic, and oregano, to the table. Each bite is like a flavor-packed punch that will leave you craving more. So, grab your apron and get ready to elevate your Cinco de Mayo BBQ to new heights.

Unleash Your Inner Grill Master:

Now, you might be wondering, how exactly do you transform ordinary shotgun shells into culinary masterpieces? Fear not amigos, for we've got you covered with a simple yet sensational recipe that will have everyone clamoring for seconds.

First things first, gather your ingredients. You'll need:

- Manicotti shells

- Red enchilada sauce (homemade or store-bought)

- Your favorite taco seasoning blend

- Cheese (optional, but highly recommended for that melty goodness)

- Chopped cilantro and lime wedges for garnish

Now, let's get cooking! Start by preheating your grill to medium-high heat. While the grill is warming up, remove the shells from the fridge and sprinkle  each shotgun shell with your favorite taco seasoning blend. This will add an extra layer of flavor and help create a mouthwatering crust.  No, I did not do that for the video, but my buddy suggested it and I think it’s a great idea.

Now, it's time to let the grill work its magic. Place your loaded shotgun shells directly onto the grill grates and cook for 45 minutes to an hour, place them in the pan, cover with sauce and cheese and let them cook until the sauce is bubbling, and the shells are heated through. Keep a close eye on them to prevent any sauce from spilling out – we want those flavors sealed in! 

Once your shotgun shells are hot and ready, carefully remove them from the grill and transfer them to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of freshness.

Dig in and Enjoy the Flavor Fiesta!

Congratulations, grill master – you've just whipped up a batch of Shotgun Shells loaded with Red Enchilada Sauce that are sure to steal the show at your Cinco de Mayo BBQ! As you sink your teeth into each flavorful bite, savor the perfect blend of smoky, spicy, and tangy goodness. And don't forget to raise a glass (or a shot of tequila) to celebrate the culinary masterpiece you've created.

So, this Cinco de Mayo, ditch the same-old BBQ routine and spice things up with Shotgun Shells that pack a punch of flavor like no other. Your taste buds – and your guests – will thank you for it! 

Now, go forth and grill with gusto, amigos! ¡Feliz Cinco de Mayo!  Captain Ron…..OUT!

BTW- don’t forget to like, comment and share the video with amigos that you think might enjoy a tasty Cinco de Mayo treat.  We would love if you’d subscribe to the channel while you are at it!

Directions:

1. In a large bowl, combine the meats, cream cheese, ¾ of the cheddar cheese,  Rotel & taco seasoning until well blended.  Once combined, place it all into the Ziploc and push it all to one corner.  Using a scissor, cut off the very end of the bag where the mixture is.
2. Grab a manicotti shell and insert the cut tip of the bag into one side. Push down on the mixture so it comes out and fills the shell all the way to the other end.  The other method which I personally find easier is to simply hold a handful of the mixture in your palm and push the end of the shell down into it.  Repeat until the shell is stuffed.
3. Take 1 slice of bacon and wrap it fully around the outside of the shell. If you need more, use more but make sure every inch of shell is covered with bacon.  Place them on a wire rack and head #ToTheRefrigerator and let them cool n there for at least 3 hours but 4 is recommended. This will allow the shells to soften and won’t be hard when they are done.                               - There is another option, you could par boil the shells to make them more pliable and soft.
4. Fill your grill with FOGO Premium Charcoal and prepare it for indirect cooking at 350°. Place 2 FOGO Fire starters in a Blazaball, place in the center of the charcoal and use your grill torch to light the starters. 
5. Once the grill is holding steady at 350°, place the shotgun shells on the grate and cook until the bacon is crispy, roughly 1 hour. Remove them from the grill using the X-Long Tongs to prevent burning your arm.  Pour a small amount of the enchilada sauce in to the Grill Bowl or heat proof baking dish.  Lay the shells down in a single layer.  Pour the rest of the enchilada sauce over the shells.  Use the basting brush to make sure all of the shells are coated.  Sprinkle the balance of the cheese on them and place it back in the grill until the cheese is melted and the sauce is bubbling.
6. Remove from the grill, let rest for 15 minutes, dive in. Better hurry though, they go really quickly!