Joshpae's Stuffed Habanero's and Jenna's Bacon Wrapped Peaches

In my post about my Habanero Peaches, ( Here) I mentioned that it was a collaboration between two of my friends recipes and I thought that I would share them here in case anyone was wondering about them.

I will start with Joshpae's Bacon Wrapped, Stuffed Habaneros.

These were great but oh so HOT! I am a huge fan of spicy stuff. I put habanero's in a lot of recipes and can handle the heat and don't have to get out of the kitchen, if you know what I mean but after two of these my mouth was on fire. Which is why I actually wanted to try some other method to get these flavors together.

What my friend Joshpae did was buy 8-10 habeneros and chop the tops off them all. Then use a butter knife and scrape out some of the insides so he could stuff them. He then put softened cream cheese in a zip lock bag and cut one end off and squeezed the cream cheese into the habaneros. He then wrapped a piece of bacon around the habanero, using the bacon to seal in the cream cheese and secured it with a pre soaked toothpick. (I think that if I made these again I would use a 1/2 piece of bacon because it was hard to get the bacon cooked all the way through.) Then he BBQ'd them on Med/High heat until bacon was to his desired crispy level. Let cool for a minute and serve but beware of their heat, spicy heat, that is.

The other half of the collaboration was Jenna's Bacon Wrapped Peaches. She cut her peaches into 8 pieces. Wrapped each piece with a basil leaf and then wrapped that in a piece of bacon. Then cooked in a skillet on medium low heat, turning as needed until her bacon reached her desired level of crispiness. She also made a balsamic reduction to drizzle over them that consisted of an aged balsamic vinegar heated in a small saucepan, with honey (optional) until it reduces to a syrup like consistency.

Sorry about the fact their are no pictures but as I stated these were their recipes and I just went off their pictures and experiences, so I apologize again..

NMFL’s Habanero Peaches

These are so great, an awesome taste of sweet, spicy, and salty. These were a collaboration I came up with from my friend Joshpae's Cream Cheese Stuffed and Bacon Wrapped Habaneros and my Friend Jenna's Bacon Wrapped Peaches.

Start out by soaking 12 toothpicks in water, large ones if possible, about 6 inches is best. Soak for about 20 minutes so that when you put these on the BBQ, the toothpicks don't burn up.


Ingredients

1 habanero pepper

½ package softened cream cheese

2 peaches

12 pieces of bacon

Preheat oven to 300 degrees. Place bacon on a cookie sheet and bake for approx 10-15 minutes. You want the bacon to start browning but it needs to be pliable enough to wrap the peaches. 

Put 1 whole habanero in a food processor. Pulse on high until it is chopped very small. Add softened cream cheese and blend together. Scoop into small zip lock bag.

Cut each peach into 6 pieces. I tried cutting them into quarters and into eighths (As picture shows) but sixths seemed to work the best. Use a spoon and scoop out middle of each piece of peach, making it like a little boat. (Again, see picture.)

 Fill each piece with the habanero cream cheese by cutting a corner off of the zip lock bag and squeezing it in.

Wrap each peach piece with bacon and connect the ends together with one of the soaked toothpicks. After all 12 pieces are filled and wrapped, BBQ on med/high for 7-10 minutes until bacon is cooked crisp (as desired) and peaches are soft.

 Serve and enjoy.

Buffalo Chicken Wing Dip

Man!!! I wish that I could take credit for this recipe, but alas, I can't. My friend Vib made this for a party we were at, and I tried to literally, eat it all. So of course I asked for the recipe. Thanks again, Vib. I have made this for the last three Super Bowl parties I have gone to and people have raved about it. Last year there were three different variations of a buffalo wing dip and this one was by far the favorite. One lady even told her boyfriend that it was ok to like this one better than hers. Haha, I agreed.

Ingredients:

1 Rotisserie Chicken (Shredded)

2 Packages of Cream Cheese (Softened)

1 cup of Cheddar Cheese (Plus a little more to sprinkle on top)

1 cup of Ranch Dressing

1 12 oz. Bottle of Frank’s Red Hot

Start out by shredding the chicken. Get ALL the chicken. You want to leave it in decent size when you can. About the size of the backspace button on your keyboard. (Bigger or smaller based on your preference) 
Put all the chicken in a large bowl and then mix in remaining ingredients. Get in there with your hands and mix everything together very well. Put mixture into a 9inch x 13inch glass or ceramic dish and sprinkle some extra cheddar cheese on top. Bake at 350 degrees for 40 minutes. I always serve with chips, usually Scoops, but if you really want a treat, cut some celery into little 1 to 2 inch pieces and serve those as well. I promise this will go fast...especially if you invite me to the party.

Sorry for no pictures. I will update the next time I make this. Hopefully before the next Super Bowl. (Fingers crossed)