Recipe Of Award Winning Bacon Wrapped Stuffed Cream Cheese Beef Poblano Pepper Food

BACON WRAPPED STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 400 degrees.
• Brown chorizo in a skillet until cooked through.
• Mix chorizo, cream cheese, and shredded cheese together.
• Slice poblano peppers down the middle and clean the centers out, removing all of the seeds.
• Stuff each pepper half with cheese and chorizo mixture
• Wrap each pepper with bacon (one slice of bacon per pepper half).
• Place peppers on a broiler pan. Bake for 35-40 minutes until the bacon is cooked through and slightly crisp.

POBLANO-STUFFED BACON -WRAPPED "LAZY" POPPERS

Steps:

• In a large skillet, heat the oil over medium-high. Brown the sausage, breaking it up with a wooden spoon--about 7 minutes. Drain on a paper towel.
• Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, I was able to wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling.
• In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage.
• Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with toothpick by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure.
• Preheat grill to medium. Brush grates with vegetable oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30 minutes.
• Enjoy!

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

STUFFED POBLANO PEPPERS WITH CREAM CHEESE

Steps:

• Get a grill going good and hot, to about medium-high heat.
• Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
• Slit the poblanos up the side and open. Scoop out the insides.
• In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
• Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
• Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
• Serve and enjoy!