Laura Levy of LaurasBestRecipes.com shares her favorite Philadelphia cream cheese recipe: Stuffed Bacon Wrapped Grilled Jalapenos. Submit your best recipe using Philadelphia cream cheese and enter to win $500 and a chance to have your recipe published in the Real Women of Philadelphia cookbook. Go to realwomenofphiladelphia.com to check out the weekly recipe theme and enter.
Stuffed Bacon Wrapped Grilled Jalapenos
Ingredients
12 large Jalapenos
2-3 oz of cream cheese, softened
1/4 cup Machego or jack cheese, shredded
1/2 cup very sharp cheddar cheese, shredded
16 slices of bacon
1. After washing peppers, cut off the tops and carefully clean out the seeds and ribs. Rinse with water again and dry. Normally when working with chiles I would never recommending rinsing or washing in water as they lose their oils - but in this case, you don't want these to be too hot.
2. Cut bacon strips in half. Over low heat render the bacon lightly until just soft and some of the fat has rendered. Set aside all bacon except four slices. Raise heat and cook four of the slices until crispy... dry and crumble.
3. In a small bowl, combine the cream cheese with other cheeses. Add the
crumbled bacon. Place filling in piping bag w/ larger round or star tip.
4. Fill each jalapeno with the cheese mixture until the filling just reaches the top without over filling.
5. Wrap the peppers with the remaining bacon. Be sure to wrap bacon ends around the top of the jalapeno and secure with toothpicks. This will keep the cheese from running out.
6. Grill at medium temperature for about 40 minutes. Bacon should be cooked and slightly crispy and peppers should be wrinkly and soft.
Tip: Use goat cheese or feta as a variation
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