Devils on Hatchback

February 2012 Recipe #4

The original recipe for this dish calls for Hatch peppers. I have no idea how to purchase them so just use any peppers you want. I went with italian peppers instead of jalapeno peppers, but for some extra heat the jalepano peppers would be pretty interesting.


Ingredients:
3 Italian Peppers
9 slices of bacon
Cream cheese
Black pepper
Honey for drizzling
Baking Sheet
Aluminum Foil




Steps:


1. Roast the peppers. To do this, put the peppers on a baking sheet and broil them until they are black on the outside, turning occasionally.

2. Then, remove them from the oven, and put them in a ziploc bag so that they can steam for ten minutes. Then take out the peppers and rub them gently so that all the charred skin comes off of the peppers.







3. Cut the peppers in half and cut the stem end off as well. Make one slit lengthwise through the pepper halves and open them up so that you can see inside. Remove some of the seeds and vein.








4. Put about a teaspoon of cream cheese in the center of each pepper half, wrap the pepper around it so that it closes, then place on a baking sheet. Do not worry if your tender peppers tear and you can see the cheese come through a bit, the bacon will help contain everything.









5. Cut the strips of bacon in half and wrap around each little devil and place back on the baking sheet. Be sure to place them seam side down so that the bacon doesn't curl and open up in the oven. Crack black pepper over the devils and put them in a 350 degree oven for 45 minutes.









6. After 45 minutes, drizzle a generous amount of honey over the devils and bake for 5 more minutes.  









Finished Product:

I saw this recipe of Huffington Post during the week and I instantly wanted to make it. Who doesn't love bacon wrapped anything? I originally wanted to make this dish for an Oscars party I was going to attend, but those plans changed when I had a family birthday party to attend. Instead I made it for breakfast! There is bacon and cream cheese after all!

Taking the skin off the peppers proved to be a difficult endeavor. It's a bit messy and I don't really understand the purpose of doing it. Once the skin is off the peppers it's very easy to cut through the whole pepper so be careful. I chose Weight Watchers cream cheese for this dish. I figured this is a zillion calorie dish and I better do something to shed a few calories just for the hell of it. The bacon wrapped around the peppers worked really well and once the dish was finished cooking they all stayed together perfectly. Adding the honey at the end is crucial. It's a great mix of sweet and salty. I'd make this dish if I was entertaining guests as a finger food. It takes about 70 minutes from start to finish.

5 out of 5 stars