Friday, March 20, 2009

The Amazing Chile Grill!

I've been in the kitchen again (go figure!) and have had a craving that started weeks and weeks ago. I've decided to attempt my version of these little (okay BIG) bites of Heaven. My goodness! Inspired by Linda, and Greg; I finally had to give in!

So, unfortunately; this apparatus was really designed for jalapenos. I had a major hankerin' for some Hatch green chiles, but the only thing available were some very mild Anaheims; must make due with what's around! No matter; the smell while these were roasting was teh awesome! Anything with cheese and bacon has my number!

The list of ingredients I used are as follows:

Bacon--2 strips; chopped.
Red Onion--2 or 3 slices; diced.
Garlic--1 or 2 cloves; minced.
1 lb. Cream Cheese--room temperature.
White and Yellow Sharp Cheddar--1 Cup, heaping; grated. (guard carefully, for some reason, this ingredient seems to disappear into thin air around here!)
Plain yogurt--4 Tablespoons.
Salt and Pepper to taste.
Green Chiles--6 large and firm; seeded.
More Bacon (yeah!)--6 slices.

Saute the chopped bacon, onions, garlic and a couple of sprinkles each of salt and pepper until bacon is crisp and the onions are transparent. Remove to a paper towel lined plate and dab off excess grease. Set aside until a bit later (Keep a look-out for cheese stealer; he likes bacon, too! A quick smack on the offending hand usually sends him packing, but be diligent!)

In a medium sized bowl, moosh-up the cream cheese fairly well; then add the cheddars, saute mix, and more salt and pepper. Moosh some more (moosh being the best word I can come up with to describe what to do to this stuff!) Remove to a pastry bag or a zipping sandwich bag with an 1/8 corner trimmed off to allow you to squirt the mixture into the chiles until full. Fun, huh?!

Wrap in bacon, securing the slices with a toothpick and place in the chile stand. If you don't have one, you can improvise with some heavy-duty aluminum foil and a large bread pan.

Bake at 350* F. until cheese is toasted on top, and the bacon is done to your liking.(my bacon could have used some crisping. K. suggests nucro-waving the strips a bit before wrapping them around the chiles and then popping them in the oven. I say good idea!)

Eat 'em up; yum!

OT: Huzzah!!! Spring Equinox!!!!


Diane@Diane's Place said...

Oh MERCY, those look and sound YUMMY! And now I'm officially starving. Gee thanks, V, and I don't have any of that stuff on hand now that you done flung a hefty cravin' on me!

Happy Spring to you there in the frozen North, and happy weekend! ;o)

Love and hugs,


kkryno said...

Sorry, Diane!

I feel your pain!

Happy Spring to you, as well.


Renie Burghardt said...

Oh, those do sound yummy, Vikki. As soon as I get some chillies, I will have to try your recipe.

Spring hugs!


SaoirseDaily2 said...

Nothing better than poppers. I used to love visiting Hatch, NM. There is nothing in the world like NM red sauce. Your recipe sounds great, the only thing I would need to leave out is the yogurt. I cannot believe no one makes a sugar free yogurt. I may make some tomorrow. Have a great Saturday.

Doug and Amanda said...

My mouth is watering like crazy. Why do you treat me so bad?!

GR said...

Quit beggin'. They're all gone. And my, they were tasty!

NameChanged said...

Sounds great, I think we may make some this week. Thanks for the inspiration!

Greg said...

I like that chile stand!