Pimiento Cheese-Stuffed Squash Blossoms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh squash blossoms are a lovely seasonal treat. Enjoy the contrast of crisp, fresh flowers with rich, creamy cheese spread. Be sure to use the best bacon you can find-brands that smoke with real wood offer the best flavor. And roast your own pepper; jarred versions may taste tinny. Use plain cheddar cheese for a mild flavor, or choose extra-sharp for more tang. Ingredients:
1 small red bell pepper, halved and seeded |
1/2 cup fat-free cream cheese, softened |
3 tablespoons minced green onions |
1 tablespoon canola mayonnaise |
1/2 teaspoon hot sauce (such as texas pete) |
dash of ground red pepper |
2.5 ounces cheddar cheese, shredded (about 3/4 cup) |
1 applewood-smoked bacon slice, cooked and crumbled |
8 fresh squash blossoms |
Directions:
1. Preheat broiler to high.
2. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.
3. Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. Add cream cheese and next 6 ingredients (through bacon) to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.
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