As always, I love this time of year when I can grill, grill, grill! I've been wanting to make some jalapeno poppers, but those are a LOT of work. With this recipe, I've incorporated all those delicious flavors into an easy to make dip.
Instead of using only jalapenos, I also used a poblano and serrano pepper. Of course, grilling makes everything better, so we'll start by grilling those peppers along with a few slices of red onion.
olive oil
2 medium jalapeno peppers
1 poblano pepper
1 serrano pepper
2 slices red onion, about 1/2 inch thick
8 oz. cream cheese, softened
1/2 cup mayonnaise
2 t. minced garlic
3 slices bacon, fried and crumbled
1 cup shredded Mexican blend cheese, divided
1/2 - 3/4 cup Panko bread crumbs
chopped cilantro for garnish
Lightly coat peppers and onion slices with olive oil. Pre-heat a gas grill on high for about 8 minutes. Lower heat slightly and place peppers and onion slices onto the grill. Turn the peppers occasionally with tongs as they begin to char.
Carefully turn the onion slices so they stay together as much as possible.
Let peppers and onions char for about 8 - 10 minutes. Remove from the grill. Place the peppers into a plastic bag and close tightly. You want the peppers to sweat so they will be easy to peel.
When the onions are cool enough to handle, place the slices on a cutting board and rough chop them. Set aside.
When the peppers are cool, remove the charred skin and cut off the stem ends. Make a small slit in the peppers and remove the seeds and membranes. Chop peppers.
In a medium bowl, place softened cream cheese and mayonnaise. Stir to combine and add chopped peppers and onions, along with the garlic, crumbled bacon, and half of the shredded cheese. When everything is thoroughly combined, spoon mixture into a shallow ungreased baking dish (i.e. 8 x 8).
Top with the remaining shredded cheese and the panko bread crumbs.
Place baking dish into a preheated oven (400 degrees F.). Bake for 20 - 22 minutes or until the panko is browned and the dip is hot and bubbling.
Remove from oven and top with chopped cilantro. Serve immediately with tortilla chips.
Yum!
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Looks good.
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