Normally I layer the bottom with Cream Cheese then put my meat, Mexican style shredded cheese and bacon and so far no complaints
I enjoyed them also but felt like the flavor was not robust enough, that the Cream Cheese was mellowing the flavors out. So I busted a move on these, no Cream Cheese, jam packed with smoked brisket on 1/3 of them, then really mixed it up using leftover parmesan chicken on the other 2/3. Now it gets interesting for I jazzed it up using Habanero Jack Cheese on top of the chicken and Chipotle Cheddar on the brisket. Slightly cooked the bacon before adding them on top.
These pics are all before chunking in the oven for 1 hour at 250 degrees.
What do you think?
It is better to die on your feet than to live on your knees. - Emiliano Zapata -