This post is sponsored by VELVEETA® . All opinions are my own.
It’s the season for entertaining outdoors! The time when we clean up the patio furniture, dust off the trusty barbecue pit, invest in plenty of summer toys for the kids and invite all our friends and family over for some good eats fresh off the grill. For National Cheese Day, which is June 4th, I came up with a special recipe that’s cheesy and delicious, with only a handful of ingredients that are perfect for adding to the grill with your hot dogs, burgers, vegetables and any other summertime favorites. One of my favorite finger foods, bacon wrapped queso stuffed jalapeños!
Queso dip is already a favorite at our parties, and this one just puts it right in the middle of the jalapeños with only a few more additions. It’s crispy and flavorful, with just the right amount of bite from the jalapeños and queso. Your guests will be wowed and it’s so fun to make!
Ingredients:
- 8 jalapeños, sliced in half and deseeded
- 1-2 tablespoons cream cheese, softened
- 2 ounces VELVEETA® (NOTE: a single serving of VELVEETA® is 1 oz.)
- 4 tablespoons drained canned tomatoes and green chilies
- panko crumbs
- 16 bacon slices
Directions:
Begin by slicing the jalapeños in half and removing the seeds inside. Spread the cream cheese thinly on the inside of each half. In a microwave safe bowl, combine the tomato mixture with the VELVEETA®, cooking 20-30 seconds at a time and stirring in between.
Once cheese mixture is soft enough, carefully spoon into each jalapeño half. You can use any leftover as a delicious dip for chips!
Sprinkle with Panko crumbs.
Then begin to wrap with bacon. Take the larger end of the bacon and drop it over the top of the jalapeño, then wrap around. This will help prevent the cheese from melting out.
Once done, prepare your barbecue pit. Place charcoal on one side of the pit for indirect heat, and heat as close as you can to about 300 degrees.
Carefully wrap each pepper in a square of foil, wrapping tightly and twisting the ends. Place on grill over indirect heat with the cover closed, and let cook for about 15-20 minutes before flipping.
Carefully check the peppers before completely removing the foil to serve.
Enjoy!
These Campfire Tex-Mex Nacho Fries are the perfect kick you need in order to complete your easy campfire feast this summer!
Ingredients
- 1 (27 oz) package frozen seasoned fries
- 2 ounces VELVEETA® loaf, shredded (NOTE: a single serving of VELVEETA® is 1 oz.)
- 1/4 cup black beans, drained and rinsed
- 1/2 cup jalapeno slices
- 1 roma tomato
- 1 corn on the cob, grilled then kernels cut
Instructions
- Make two bowls with four pieces of heavy duty aluminum foil. For the first bowl, place the two sheets of foil in opposite directions of one another, making a sort of cross. Bend the edges up, and fold them over to connect with one another, making a bowl. Follow the same directions with the second bowl, then split the fries between the two bowls.
- Place the fries over direct heat in the barbecue, folding the edges up so that they are almost closed on the bowl. Shake the "bowl" around every 8-10 minutes so they don't stick to the foil. Close the barbecue to bring the heat up as close as you can to 400 degrees, and only open in order to shake the fries and check how done they are.
- After about 30 minutes or so, fries will start to feel crispy and turn a golden brown. At this point, add the shredded VELVEETA®, then pull the sides up again to allow it all to melt.
- If you have corn on the cobb, add it to the grill so you can use some fresh corn for your nacho fries. Heat in indirect heat on top rack of the grill, or off to the sides if it's a smaller grill. Once the nacho fries seem almost done, move the corn towards the heat to get a bit of char on them.
- Check the VELVEETA, it should be melted after a few minutes. Look at that Liquid Gold!
- Sprinkle with some rinsed black beans.
- Then add some nacho sliced jalapenos.
- Now add the tomatoes.
- Then remove the corn from the grill and slice some kernels off with a sharp knife, then add the corn.
- Now they are ready to serve!
- Enjoy!
In honor of National Cheese Day, what’s your favorite cheesy recipe?
VELVEETA® lovers know it as Liquid Gold, and it has been a favorite of families since 1928. Known for its smooth, creamy texture and perfect melt, you can use VELVEETA® in a variety of recipes – and strike Liquid Gold.
I make these without queso before and they were good. Has to try it this way next time but just a word of advise wear rubber gloves when you cut and scrap the seeds and veins out. If you get that juice on your hands enough they will get in your pores and burn. But they are delicious.
Plz send me info of recipes Ty
What sort of info are you looking for?
I love anything jalapeños!! What if you don’t have a grill?
What if you don’t have a grill to make the bacon wrap jalapenoes. Can you roast them in the over? If so at what temp.
I would bake at about 425 and check them every so often. Let me know how it works out!