5 Ingredients or Fewer
Devils on Hatchback
Popular on Food52
60 Reviews
Sebastien
September 9, 2013
I have done this before but used jalapenos instead. The easier and less labor intensive way to do this gut the peppers, fill with cream cheese, and freeze overnight. The next day wrap in bacon and throw them on the grill, really quick and delicious!
ihaventpoisonedyouyet
August 13, 2013
Made about one hundred of these several years ago for my mother's 80th birthday party. I watched one man tell the caterer not to move while he downed them like sliders. Not familiar with hatch chiles so I used jalapeno. Also, did not use honey, but what's better than something savory. I'll try the new recipe. Sounds fabulous! Thanks!!
pierino
August 13, 2013
Hatch chiles from Mexico should be showing up real, real soon. It's that time of year.
Sabrina
August 12, 2013
You can also use the partially cooked bacon and you won't get as much grease...I do that when I make bacon wrapped scallops & it works great. I just got 25# of hatch chilies from my co-op, so I will be a roasting fool and will be looking for some recipes to use them up...this looks like a good one to start with!
VanillaBeanQueen
August 19, 2011
I'm making these for a bbq. I already want to attack them but I've been told I can't. Really NOT fair considering how good they are smelling!! I took neufchatel, local honey and amish gorgonzola then wizzed them all in the food processor. The mix was worthy of spreading onto crackers! Now I do the 'hurry up and cook' dance as I await these gems to finish cooking!
Erinpk
August 12, 2011
This recipe is one of my favorites!! I snazzed (although it's already pretty snazzy!) it up a bit by putting a prawn in the center with the cream cheese. What a hit!! Thank you for posting.
Also, for people that cannot find hatch peppers (me!), I used jalepenos but made sure all the seeds and veins (white string like stuff) were removed since that's where the peppers heat is stored. They were a great substitute!!
Also, for people that cannot find hatch peppers (me!), I used jalepenos but made sure all the seeds and veins (white string like stuff) were removed since that's where the peppers heat is stored. They were a great substitute!!
Hilarybee
March 14, 2011
So, I nearly burnt down my kitchen whilst making the devils for the Beatles Bash.
The devils were saved and they were a huge success.
Here is a linky regarding the near destruction of my kitchen.
http://thistleconfections.com/2011/03/14/beatles_bash_devils/
The devils were saved and they were a huge success.
Here is a linky regarding the near destruction of my kitchen.
http://thistleconfections.com/2011/03/14/beatles_bash_devils/
Helenthenanny
July 26, 2011
i'm so sorry for the delay, i somehow missed this comment, but i am so happy you enjoyed my recipe! and also, i made the same mistake once (using a sideless baking sheet for the devils) and had a very similar grease experience!! yes, baking sheets with sides are best! you have a lovely blog, and thank you again!
Hilarybee
November 18, 2011
I made them again last week for a party. Sided baking sheets this time!! They were better this time, knowing that my kitchen was safe and sound.
John R.
February 25, 2011
Any ideas about a non-dairy cheese to substitute for the cream cheese? Would goat cheese be weird? (I just posted the same question on Foodpickle.)
Helenthenanny
February 25, 2011
Goat cheese would be phenomenal! If it were me, I would add in a little honey to the goat cheese (in addition to the honey drizzle at the end). Daiya cheese is my favorite vegan cheese product. It's the best, but it's a great melting cheese, so I'd be prepared for some oozing. Sheeps milk cheese has the highest fat content and the least amount of lactose (compared to cow and goat) so if you can find a semi firm sheeps milk cheese, that might be nice too, if lactose is the trouble. I hope you like them, please let me know how it goes!
markmannephotos
March 6, 2010
this was my first recipe from food52....although I could not get the right peppers I tried it anyway.....delicious. I hope I get better at them (and the right peppers) soon.
You can see a photo of my attempt at
http://www.facebook.com/photo.php?pid=11588346&id=342223175121
You can see a photo of my attempt at
http://www.facebook.com/photo.php?pid=11588346&id=342223175121
kmpmilano
March 5, 2010
Hey, just wanted you to know that someone in Italy wanted to make yr recipe, too! However, I didn't follow yr salient advice to try the peppers first and boy, oh boy, were those buggers HOT! They don't really delineate here in Italy (except pasta, of which there are about 10 million types) so I was only able to buy "pepperoni piccanti" (hot peppers). And they sure were! As you said, the heat overwhelmed the taste. Next time I'll try and find some milder peppers.
But yr recipe did encourage me to enlist in Food52 so I could make this comment!
But yr recipe did encourage me to enlist in Food52 so I could make this comment!
nannydeb
February 24, 2010
Congratulations on making it to a finalist. Your recipe is great!
Helenthenanny
February 24, 2010
Whatever, I was robbed and I'm livid.
just kidding ; ) thank you so much!
just kidding ; ) thank you so much!
Jaynerly
February 24, 2010
Help! Really want to try this recipe but as far as I know there is no such thing as a hatch pepper in the UK! Will it work with an alternative?
pierino
February 24, 2010
It's not my recipe but you ought to be able to find fresh peppers from Spain in UK. Or Israel. Perhaps, something along the lines of piquillo? The Hatch pepper from New Mexico has a long shape which makes it easy to fill with other ingredients.
Helenthenanny
February 24, 2010
Oh hooray, what fun! This really made me giddy to find out that someone would make my food in the UK! Thank you! I don't think I agree with Pierino though, unless his suggestions mean easily obtainable ingredients for you. Don't go to too much trouble because this recipe will totally work with an alternative pepper! Please use any spicy pepper that y'all have over there (do you have jalapenos?) and can get easily! This recipe is no stickler for rules or pomposity, use what you like and don't worry about the size of the pepper, you can easily adjust this recipe to suit your needs : ) My only request is that you taste the pepper before you make these little devils; if you do have and decide to use jalapenos, or god help you habaneros, as they are MUCH spicier then the mild Hatch and the heat would overpower the deliciousness! Thanks again, and please let me know if and how it went! I'm curious as to what pepper you might use!
NakedBeet
February 21, 2010
Will have to find some Anaheim peppers now-thanks for the tip. Two sisters and two excellent recipes. How the heck am I going to choose? Can't they just both go in??? ; )
NakedBeet
February 21, 2010
Going to find the Anaheim peppers-thanks for the tip. So, two sister and two excellent recipes. How the heck am I going to choose? Can't they just both go in? ; )
kxr173
February 21, 2010
These are delicious! I made mine with pineapple cream cheese for added contrast to the heat of the peppers and salt/amoke of the bacon. Sooooooo good and they are the devil because you can eat way too many than you should in one sitting!
Helenthenanny
February 21, 2010
Oh man. Genius. GENIUS!! That's such a good idea, it totally makes me want to throw on a Teriyaki glaze instead of the honey. I definitely will at the next luau : ) Thank you so much, I'm really glad that you made and liked them!
Brigette
February 20, 2010
I had to vote for Devils on Hatchback because I find the smell of roasted (or grilled) chilies intoxicating, and I am a devout bacon lover. I cannot wait to try these nibbles! I'll have to turn the movie up really loud on account of the moaning I'll be doing. Fo sho.
Sonali A.
February 18, 2010
I recently celebrated my anniversary at The Spotted Pig in NYC where we enjoyed one of their trademark dishes- devils on horseback. These look like a really great twist, I can't wait to try them!
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