Grilled Blue Cheese & Bacon Stuffed Onions

Christoph — Sun, 23 Sep 2012 14:30:39 +0000

I love onions. All kinds and in almost any application, however I must confess I was a bit leery about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to making these grilled blue cheese and bacon stuffed onions, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame.

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.

Grilled Blue Cheese & Bacon Stuffed Onions

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world.

Course Side Dish

Cuisine American, Steak House

Prep Time 20

Cook Time 40

Total Time 1

Servings 4

Author Christoph

Ingredients

4 large-sized sweet onions Vidalia, Maui sweets, sweet yellows
1 stick butter room temperature
2/3 cup blue cheese crumbled
4 strips bacon crisped and crumbled
1/2 teaspoon dried thyme crushed
salt and pepper to taste

Instructions

Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

Notes

I was complete amazed how the cheese did not "run away" and how the onion took on such a mild flavor. I hope you will give this one a try, I really think you will like it.

The post Grilled Blue Cheese & Bacon Stuffed Onions first appeared on James & Everett.

Green Chili & Chicken Stacked Enchiladas

Christoph — Sat, 14 Jul 2012 14:30:25 +0000

This easy to make casserole style dish is always a hit at my house. Everyone loves the deep flavor of the green chili between layers of flour tortillas, chicken, onions, and cheese. Traditionally a rolled item, the enchilada is also great stacked and very simple to prepare. It is also a good way to use up the left overs of a roasted chicken.

Prepare Chicken, onion, and cheese

Allow the enchiladas to stand for at least 15 minutes before attempting to cut. If I am not serving a crowd, I place half of the casserole in the freezer. It makes a perfect dinner on a day when there is not time to cook.

Green Chili & Chicken Stacked Enchiladas

Chicken, onion, and cheese smothered in spicy green chili between layers of tortillas. Easy to make layered enchiladas will become a family favorite.

Course Main Course

Cuisine Mexican, Southwestern

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 16

Ingredients

2 quarts green chili (from scratch, frozen, or canned)
2 pounds cooked chicken meat diced
1 large onion diced
1 pound shredded cheese I like to use a mixture of cheddar and mozzarella
½ cup cilantro rough chopped optional
Diced jalapeno optional
1 package small flour tortilla cut in half if needed

Instructions

Heat oven to 375 degrees.
Heat the green chili in a sauce pan over medium heat.
Cover the bottom of a 13" x 9" baking dish with a thin layer of the green chili. Then add flour tortillas to completely cover. (The layer on chili in the bottom will prevent the enchiladas from sticking)
Cover the tortillas with another layer of green chili. (Enchilada means encased).
Spread an even layer of chicken and onion across the dish and sprinkle with cheese. I added some cilantro and diced jalapeno if desired.
Cover tortilla with more green chili.
And more tortillas. (Use the back of your ladle or spoon to gently push out any air pockets under the tortillas).
And more green chili.
And now the second layer of the chicken, onion, and cheese.
Followed by more green chili, and the final layer of tortilla.
Top with another layer of green chili, and then sprinkle with cheese, onion, and cilantro.
Place the baking dish on a foil or parchment lined sheet pan to catch any spills, this also makes it easier to transfer the heavy dish out of the oven.
Bake the enchiladas for about 50 to 60 minutes or until the top is lightly browned.
Allow the enchiladas to stand for at least 15 minutes before attempting to cut.

Serve

Garnish with fresh cilantro and serve with sour cream and Guacamole.

Notes

This recipe is a great way to use left overs. This meat was from a beer can chicken I prepared yesterday.

Recipe makes a 13" x 9" baking dish.

Left over casserole freezes very well and makes a perfect dinner on a day when there is not time to cook.

The post Green Chili & Chicken Stacked Enchiladas first appeared on James & Everett.

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Grilled Blue Cheese & Bacon Stuffed Onions