Saturday, December 05, 2015


6 slices bacon, diced
3⁄4 cup red bell peppers, diced
1⁄2 cup jalapeno peppers, seeded and diced
1⁄4 cup red onion, diced 
1 teaspoon chili powder
1 1⁄2 cups sharp cheddar cheese, shredded
1 1⁄2 cups smoked gouda cheese, shredded
1⁄2 cup mozzarella or Monterey Jack cheese shredded 
Cilantro, for garnish 
Pickled or fresh jalapeno slices, for garnish 
Tortilla chips, for serving 

Dice up the bacon into small squares. Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally. When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings. Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat. Add the peppers, onions and chili powder, and stir to combine. Saute the veggies for 5-7 minutes, until tender but not browned. Remove the veggies from the pan and set them aside to cool slightly. Now, preheat your oven to 400 degrees F. In an oven proof dish, add 1⁄2 of the cheese, half of the peppers, and  half of the bacon. Repeat, by creating a 2nd layer with the rest of the ingredients. Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey. Garnish the hot dip with sliced jalapenos and chopped cilantro. Serve with tortilla chips.

bacon recipe source: Delish D'Lites (@DelishDLites), January 25, 2015

1 comment:

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