Author Notes: I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I’m sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles (’round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. – Helenthenanny —Helenthenanny
Food52 Review: Helenthenanny knows how to pack a lot of flavors into a tiny movie snack. We love how the hatchbacks are indulgent yet not gratuitous: there’s salty, smoky bacon, a hint of honey, jabs of heat from the chiles and peppercorns, and a blast of cream cheese that cools everything off. We do have one fix: the last step should say, “Chase with a good, cold beer!” – A&M —The Editors
Serves: 40
Ingredients
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20
fresh Hatch green chile peppers, or New Mexico green chile peppers
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8
ounces cream cheese
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20
slices of thin, center cut bacon
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1
tablespoon honey, or maybe more, its just for drizzling
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black pepper
Directions
- Roast the Hatch peppers. To do this, put the peppers on a baking sheet and broil them until they are black on the outside, turning occasionally. Then, remove them from the oven, and put them in a ziploc bag so that they can steam for ten minutes. Then take out the peppers and rub them gently so that all the charred skin comes off of the peppers. This can be done ahead of time and they also freeze beautifully.
- Cut the peppers in half and cut the stem end off as well. Make one slit lengthwise through the pepper halves and open them up so that you can see inside. Remove some of the seeds and vein (leave in more if you like your devils spicier).
- Put about a teaspoon of cream cheese in the center of each pepper half, wrap the pepper around it so that it closes, then place on a parchment lined baking sheet. Do not worry if your tender peppers tear and you can see the cheese come through a bit, the bacon will help contain everything.
- Cut the twenty strips of bacon in half and wrap around each little devil and place back on the baking sheet. Be sure to place them seam side down so that the bacon doesn’t curl and open up in the oven. Crack black pepper over the devils and put them in a 350° F oven for 45 minutes. Some of your cheese may ooze out of your devils, but not to worry, because they will still be delicious!
- After 45 minutes, drizzle a generous amount of honey over the devils and bake for 5 more minutes. Take them out of the oven and pop them into your mouth.
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Photo by Julia Gartland
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Just 5 ingredients: pepper, cream cheese, bacon, peppercorns and honey.
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We charred the skins under the broiler — you pop them in the oven, wait until you smell the burning, then turn them a little, char them some more and pretty soon the peppers are blackened…
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If you don't have a paper bag, just cover them in plastic wrap to get them to steam and loosen the skins.
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Peeling the peppers.
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Pulling out the guts.
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The pepper's flesh is so thin it's translucent.
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Merrill cut them in half crosswise.
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Then wrapped them around a lump of cream cheese.
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Next comes the bacon.
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Just roll it up like a sleeping bag.
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Set it seam-side down on parchment-lined baking sheet.
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Hatchback soldiers.
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After baking them for 45 minutes, Amanda drizzled them with honey. You have to swish the spoon back and forth across the bundles so they are lightly coated from end to end.
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The peanut gallery.
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