I am guessing it won't be pink but kinda orange... like this maybe... but thicker?

http://3.bp.blogspot.com/_LFD_BSMi3E...0/100_2784.JPG

Pic on this recipe looks good.

http://www.google.com/imgres?imgurl=...26tbs%3Disch:1

Layered:

http://farm3.static.flickr.com/2529/...51581506f2.jpg

How I had it:

http://cinnybear.files.wordpress.com...-nacho-dip.jpg

Anyway, the recipe sounds awesome. I'd prefer mine not breaded, methinks.

I am thinking a quick roll in breadcrumbs.. not a true breading..

Pork is overrated !

Minus the sausage, they sound fantastic!! :thumb:

I love cream cheese in my chili!! Cream Cheese is great!! Yummm creammmmm cheese....:drool:

Please tell me you are frying this in lard.

Don't like pork or sausage, but otherwise.. :shrug:

There is a family run pepper farm of all things in the tiny southern Illinois town of Cobden. I have met the owner and used a number of his products and would highly recommend them.

Take a peek at his web site
http://www.darnhotpeppers.com/

That is going to work for you. I imagine that the initial presentation will be impressive, then they should get messy in a good way. If you're looking for a drizzle for that, you should try a simple 1 part buttermilk/ 1 part sour cream mix. It's pretty common as the white sauce for enchiladas, chimichangas and the like. It is a great contrast color for queso or salsa, and it really complements pork and chili.

I have found that mustard has an interesting effect on pork. I've used mustard based sauces to act as an adhesive before when smoking pork and I've learned that you end up losing the mustard flavor but tenderizing the pork. I've never been unhappy with the results.

If you could find a mustard based BBQ sauce to roll those in before applying the bread crumbs, it might be pretty damn good. A light layer of the sauce would be enough to provide some substance for the bread crumbs to stick to (i would favor either panko style crumbs or crumbs with some italian seasoning and just a little bit of flour mixed in) as well as a bit of a tenderizer.

EDIT: I would also see if I could come up with a less fatty sausage than Chorizo. You can really turn something like that into a greasy mess when you introduce chorizo to the mix. Make sure you brown it and drain the hell out of it prior to introducing it to the mix.

Kind of my thoughts as well. Between the chili and chorizo, I envision a pretty greasy filling. I would likely do one or the other. I'd also add something green to the filling, like fresh cilantro or green onion.

Let us know how it turns out.

Just to clarify... this is SPANISH chorizo.. not Mexican chorizo.

This...

http://www.igourmet.com/images/topics/chorizo1.jpg


Not this...
http://lh6.ggpht.com/_4gKhTreUssk/SZ...pork%20027.JPG

but I may skip it anyway... still thinking on it.