Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! We have made these with many different fillings and this Summer settled on this recipe that my family and guests loved. It’s a very hearty version and it is filled mostly with meat and a little cheese and hatch chilies for a Southwestern flavor profile which we think you will love.
It’s key to allow the meat mixture to rest in the pasta tubes in the refrigerator for at least 4 hours. We have test 1 hour, 2 and 3 hours as seen in this video and the results are not as good.
Recipe: https://www.meatchurch.com/blogs/recipes/smoked-shotgun-shells
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