Cholesterol City. It’s fit for a man, a b i g man’s appetite. Have this once a year, if you must; with a beer.
And wouldn’t you know, I got this from a man— my husband. Then I had to go and tweak it a bit ’cause that’s what we women do. We just can’t leave the curtains alone. We think we have to redecorate, redo the walls–repaint, change out a dress to match a new handbag or a pair of red heels– then talk about it.
So I made these, but mine were not as pretty as his. Afterall, it’s a man’s choice. I go for the cupcakes, instead, even though I like these.
So guys, call your buddies for a good poker game, grab some beers– but, please, no drunks allowed (and no strippers)– !
Stuffed Pablano Peppers ~
~ Skirt in the Kitchen ~
6 pablano peppers
36-ounces of cream cheese
2 cups Mexican-blend shredded cheese (Kraft Mexican Four Cheese, preferrably well for this)
3 large garlic cloves, minced
1 teaspoon Kosher salt
1 tablespoon ground basil
2 pounds applewood-smoked bacon
Have the pablanos set aside, rinsed well with ends cut out–stems pulled out with seeds knocked out through the openings. Remember that the seeds make it hotter, so remove them. Set the oven to broil if you are not grilling outdoors.
Allow cream cheese to soften in a large bowl at room temperature.
Before adding the cheese, stir into the softened cream cheese the basil, salt and minced garlic so it is blended in adeqautely.
Then add the shredded cheese; if there are any clumps, use a fork. But stir well with a stiff spoon.
Cut one corner of a thick freezer bag; overlap the top of the bag while filling it with the mixture to keep the cream cheese from getting all over your hands and arms– (playing with the curtains, here…)
After filling the plastic bag with cream cheese mixture,
reach for a coffee cup, stand a pablano pepper in the cup so you can easily tube in the cream cheese mixture into each pepper. You will need to use a tea spoon (is long-handled) at times, to push the cream cheese down into the lower chambers of the peppers, but tube it to the rim of the peppers.
Wipe off any excess cream cheese with a wet paper towel, then dry, because you want the peppers to be dry on the outside so the bacon will cling to them well, easily.
Begin with the bacon, having it very cold directly from the refrigerator (Warm bacon will not adhere well.), tuck in one end of a slice into the exposed end of the pepper filled with cream cheese, the cream cheese mixture being like a glue to hold in the bacon so you can begin wrapping it all the way around the pepper as much as possible. Keep tucking in the ends of the bacon slices with new slices; and if needbe, secure with toothpicks, keeping them fastened so they don’t come apart while being grilled or broiled.
When you have all the peppers stuffed and prepared, put them back in the refrigerator for 10 minutes or so. This will chill the cream cheese again so it will be less likely to ooze out of the peppers during the cooking process.
Out of the ‘frig, place on racks on rimmed sheets, if indoors– and broil, keeping a close eye on browning. Flip them carefully with a large spatula so the other sides can brown and get crispy. Be careful not to get them too dark; they will burn easily if not carefully paid attention to.
Once out of the oven or off the grill, let set just a few minutes before devouring because they are apt to burn the tongue right away.
Enjoy ~
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