Time 30m Yield 8 stuffed jalapenos Number Of Ingredients 0 Steps:
Mash 6 ounces softened cream cheese with chopped string cheese and 2 tablespoons finely chopped pimientos. Spoon the filling into 8 halved and seeded red jalapenos and arrange on a baking sheet. Sprinkle with crushed butter crackers. Bake at 375˚ until golden and the cheese is melted, 15 to 20 minutes.
Time 55m Yield 10 to 12 servings Number Of Ingredients 14 Steps:
Combine the cream cheese, mayonnaise, adobo sauce, Dijon mustard, black pepper, cayenne or hot sauce and salt in the bowl of a food processor. Process until combined. Add almost all of the Cheddar and Gouda, reserving about 2 tablespoons of each in a bowl, and pulse until well combined again. Add the contents of the blender to the reserved cheese and stir to combine. Fold in the pimentos, jalapenos and dill, then chill before serving. Serve as a dip with crackers and olives.
Time 1h Yield 4 dozen. Number Of Ingredients 21 Steps:
Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally., In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.
Number Of Ingredients 14 Steps:
- Combine cheddar cheese, pimentos, cream cheese, mayonnaise, garlic powder, onion powder, salt and pepper in a large bowl and mix well until combined. Set aside. 2) To make the candied jalapeños, add the vinegar, sugar and garlic powder to a small saucepan over medium heat. Whisk until the sugar dissolves. Allow the mixture to boil for 2-3 minutes, then add the peppers and stir to submerge the peppers. Cook for 3-4 minutes. Remove the peppers with a slotted spoon and place them in a jar or a bowl. Continue to cook the liquid for another 5 minutes until it has reduced by half and then pour it over the jalapeños. Allow the peppers to cool completely. 3) Heat a large skillet over medium-low heat and add the bacon. Cook until completely crispy. Remove the bacon and place on a paper towel. 4) Preheat the broiler to high. Slice the baguette into 1/2 inch rounds and place on a baking sheet. Brush with leftover bacon grease and put under the broiler for 1 minute. Let the crostini cool slightly. Crumble the cooked bacon. Spread each bread slice with a spoonful of pimento cheese. Add some bacon crumbles on top and one candied jalapeño.
