Quick, fun appetizer for Sunday football?!
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these can also be baked at 400 on a baking sheet with racks
* 1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
* 2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
* 1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
* Chopped fresh basil leaves
* Pinch salt
* 10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
* 1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
* Toothpicks (for the peppers, not your teeth silly)
Preheat the grill.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion
8 (8") flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks
This is an AWESOME beer snack. Get a jar of your favorite pickles, I like Claussen whole pickles, take them out and dry them. Get a jar of dried beef slices,thin almost paper thin slices of beef the kind you use for chipped beef...ask at store hard to locate. A package of soften cream cheese. Lay two circles together like an eight overlapping a bit so they stay connected, carefully spread the SOFTEN cream cheese ontop and make sure the beef circle stay together. Sprinkle white pepper and a little garlic salt on the cheese. Take the pickle and roll it or rap it on the cheese covered beef cicles. Slice the pickles into wheels. Man that was hard to explain so sorry if I confused you. You you cook allot you'll figure it out.
Chips and dip.
Pigs in a blanket(mini sausages wrapped in biscuits and baked).
Cheese and salami platter with crackers.
I love this dip....
8 ounce Cream Cheese
1 can Chili with No Beans
Mix together and heat up in a microwave proof bowl until hot - serve with Fritos (I like to use the Chili Cheese flavored Fritos).