How To Cook Hagberg’s Screamin’ Bobbys

Inspired by Bobby Weir who would occasionally let out a scream when playing guitar for The Dead. Screamin’ Bobby is a poblano pepper with honey glaze in the bottom, seasoned with our own “Jerry’s Finger” seasoning, and stuffed with house-made Mexican chorizo. Topped with Jalapeño cheese and drizzled with Sriracha.

How to cook ‘em.

Place on a lightly oiled baking sheet and cook in an oven preheated to 400° F for 15-18 minutes. The cheese has a high melting point, so it will soften but not melt. A little sour cream is a delicious finishing touch.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.