1 pound pork sausage
2 tablespoons liquid smoke flavoring
1/4 cup vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 green bell pepper, chopped
1/2 cup sliced mushrooms
1/2 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
2 tablespoons Worcestershire sauce
1 (8 ounce) package cream cheese, softened
1 cup chopped green onions
1/2 teaspoon snipped basil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 dash hot pepper sauce
1 tablespoon chili powder
Preheat oven to 350 degrees F (175 degrees C).
Place the sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
Blend the oil, sausage, onion, bell pepper, mushrooms, cheese, cream cheese, Worcestershire sauce, cream cheese, Worcestershire sauce, cream cheese, Worcestershire sauce, cream cheese, green onions, basil, salt, garlic powder, oregano, basil, salt and garlic powder into a bowl. Mix and form into 2 large patties.
Heat skillet over medium heat. Add sausage and oil, and cook for 2 minutes, or until sausage is no longer pink. Drain, crumble and set aside.
Place the green bell pepper, mushrooms, graham cracker crumbs, cheese and mozzarella in the skillet. Cook over high heat for 1 minute, stirring frequently, until cheese is melted and mixture is thickened.
Heat a small skillet over medium heat. Stirring constantly, brown the sausage and drain off liquid. Add sausage mixture back into skillet, and cook for about 2 minutes. Add green bell pepper, mushrooms, cheese mixture, sausage, bell pepper, poblano peppers and chili powder. Continue cooking over medium heat for about 2 minutes, or until the poblano peppers are hot.
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