STUFFED PAMPLONA WITH HAM AND CHEESE
INGREDIENTS
250 g Pancetta
250 g mozzarella cheese
300 g sliced ham
Butter
1 jar of preserved red pepper
STEP BY STEP
Light the Kamado Argentino with a small amount of charcoal since we are aiming for low-temperature cooking closer to smoking than grilling.
Take the chicken breasts and slice them open several times to flatten them lengthwise, which will give us more space for the filling.
Layer the pancetta underneath the chicken breast. Inside the chicken breast, place the ham, preserved red pepper, and sliced cheese.
Roll it up so that all the filling is inside and the pancetta is spread out underneath. Roll the tray over the Pamplona, covering its entire circumference, and secure it with wooden skewers.
Prepare the rest of the Pamplonas in the same way and toss two handfuls of apple wood chips onto the charcoal, ideal for chicken.
Maintain an average temperature of 150°C to 180°C with good smoke production, and the cooking time should be around 25 to 30 minutes.