Tag: stuffed

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Well now, these were different! I’d never thought of making chili-stuffed mushrooms on the Char-Broil Big Easy. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

You could definitely spice up your version of chili-stuffed mushrooms on the Char-Broil Big Easy. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!

The bunk bed basket lets you double the amount of cooking space you have on your Big Easy. And it’s easy to take in and out of the cooker too!

Also try my pesto-stuffed mushrooms on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Chili-Stuffed Mushrooms on the Char-Broil Big Easy
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4 from 1 vote

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Well now, these were different! I’d never thought of making chili-stuffed mushrooms on my Char-Broil Big Easy. 
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, mushroom
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 bites
Calories 26kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Combine the chili, cream cheese, and 1/4 cup of cheddar. Season with salt and pepper, to taste.
  • Spoon mixture into the center of the mushrooms. Push it in (gently) to fill the cavity. It’s ok to mound it up a good bit too.
  • Transfer the mushrooms to the Big Easy basket and the Bunk Bed Basket.
  • Place into the Big Easy and cook until the mushrooms are starting to soften, about 15 minutes.
  • You can add the cheese now and return the mushrooms to the Big Easy to melt it, or remove them, transfer to a platter and sprinkle with more cheese.

Nutrition

Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning, browned quickly on the stovetop, then transferred to the oven to finish cooking. Done and yum!

Cajun Stuffed Chicken Breast

I prefer to use my own Cajun seasoning in this Cajun stuffed chicken breast and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine. Of course you can use the store-bought stuff instead.

Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.

Cajun Stuffed Chicken Breast
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5 from 1 vote

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. 
Course Main
Cuisine American
Keyword Cajun, chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 377kcal
Author Based on a recipe from The Stay At Home Chef

Ingredients

  • 4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4″ thickness
  • 1 tablespoon oil
  • ½ cup pepper jack cheese shredded, divided
  • 4 ounces mushrooms sliced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • ¼ sweet onion diced
  • 4 teaspoons Cajun seasoning or more, to taste
  • 4 tablespoons butter divided

Instructions

  • Preheat oven to 400 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Heat oil in large skillet.
  • Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
  • Divide mushrooms, peppers and onions between the breasts in the same fashion.
  • Top with the remaining cheese.
  • Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
  • Season outsides of rolled up chicken with the Cajun seasoning.
  • Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
  • Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
  • Remove toothpicks, slice and serve.

Nutrition

Calories: 377kcal | Carbohydrates: 6g | Protein: 54g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 359mg | Potassium: 1086mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1707IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 2mg

Nutritional values are approximate.

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.

Bacon Cheese-Stuffed Peppers

For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my sausage-stuffed Hatch chiles.

Bacon Cheese-Stuffed Peppers
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4 from 1 vote

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. 
Course Side
Cuisine American
Keyword peppers, stuffed
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 336kcal
Author Based on a recipe from the BBQ Pit Boys

Ingredients

  • ½ pound bacon
  • 2 red bell peppers
  • 1 tablespoon vegetable oil
  • beer
  • ¼ cup white onion chopped
  • ¼ cup Monterey jack cheese more or less, shredded
  • ¼ cup Mozzarella cheese more or less, shredded

Instructions

  • Preheat oven to 375 F.
  • Line a baking sheet with foil and add the bacon.
  • Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
  • Cut peppers in half vertically. Remove any seeds.
  • Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
  • Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
  • Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1986IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 1mg

Nutritional values are approximate.