Wednesday, June 29, 2011

Firecrackers for the 4th of July

Here is a great appetizer that's been around for a while but is still a favorite at gatherings. Pop these into the oven and serve them with ice cold Gluten Free Beer. If you like your face to be melted off try these with little habenero's seeded. Oh, and wear gloves when working with peppers.


12 Serrano peppers, halved lengthwise and seeded (or peppers of choice, some like them very hot)
1 (8 ounce) package cream cheese of choice softened
Cajun seasoning, taco seasoning to taste (I use Berritos for us lightweights)
12 slices bacon, cut in half


1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

2. Fill the serrano, (or jalapeno, habenero) peppers with cream cheese.

3. Sprinkle the Cajun seasoning on top, then wrap each stuffed pepper with a slice of bacon.

4. Secure with a toothpick. Arrange the wrapped  peppers in a single layer, face down on a broiler

5. Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.

*You can top this with a little jalapeño, Oli’s Habanero Sauce or your sauce of choice. I just happen to dip them in my own for some extra kick .

Source: Olinda

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