Best Grilled Cream Cheese Recipes

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS

Steps:

• For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
• For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
• Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

GRILLED APPLE, CREAM CHEESE, AND BACON SANDWICHES

Steps:

• Mash cream cheese; add mayonnaise; beat until fluffy. Stir in apples and bacon.
• Spread between the bread slices.
• Brush both sides of sandwiches generously with melted butter.
• Grill in pan until golden brown.

GRILLED POUND CAKE WITH CREAM CHEESE GLAZE AND GRILLED PEACHES

Steps:

• For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
• Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
• For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
• For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
• Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

GRILLED CREAM CHEESE SANDWICH

Steps:

• Melt 1 teaspoon butter in a small skillet.
• Spread cream cheese on one slice of bread.
• If adding extras-do so now.
• Cover with second slice of bread and butter the top slice with the other teaspoon of butter.
• Place in hot buttered skillet on unbuttered side.
• Grill until lightly browned.
• Flip it and lightly brown the other side.
• Serve!

CHARCOAL-GRILLED CORN WITH CREAM, CHEESE, AND CHILE

Steps:

• 1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
• 2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS WITH WATERCRESS, SOUR CREAM, AND SLICED TOMATOES

Steps:

• Preheat the oven to 450°F.
• Preheat a grill pan or outdoor grill to high heat.
• Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into a 9 x 13-inch glass dish or a sealable plastic bag. Add the flank steak and coat it evenly in marinade. Let stand for 10 minutes.
• While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board. Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
• Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing.
• Thinly slice the tomato and coarsely chop the watercress; reserve.
• To serve, thinly slice the rested meat on an angle, cutting against the grain. (To make easy work of the slicing, use a sharp knife.) Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side. Wow! What a looker!

GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE

Steps:

• Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
• Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.

GRILLED CREAM CHEESE SANDWICH WITH BANANA AND PINEAPPLE SALSA

Steps:

• Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
• Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
• To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.
• Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.

GRILLED CREAM CHEESE STUFFED BACON WRAP CHICKEN

Steps:

• 1. Flatten chicken.
• 2. Spread jalapeno cream cheese over chicken. Roll chicken to enclose cream cheese.
• 3. Wrap bacon around chicken. Secure with toothpicks.
• 4. Grill on medium-low heat until bacon is brown and crispy (35-45 minutes). Make sure to flip the chicken every 15-20 minutes.

GRILLED BACON & CREAM CHEESE STUFFED MUSHROOMS

Steps:

• wash mushrooms, remove stems, drain cook, drain bacon, chop into small pieces remove cream cheese from pkg, soften for 10 sec in microwave combine bacon with cream cheese, stuff into mushroom caps, using all cream cheese mixture place caps, mixture side up, into pie pan grill on top shelf of grill for 20-30 min, depending on heat in grill

GRILLED BLACKBERRY AND CREAM CHEESE SANDWICH

Steps:

• Place fry pan or griddle on medium heat.
• Spread mayo on one side of each slice of bread and stack dressed sides face to face on a plate.
• Spread cream cheese on top slice and jam on top of cream cheese.
• Seperate slices and place first slice mayo side down in pan.
• Top with second slice and grill both sides until crisp and golden brown.
• NOTE: Ingredient amounts based on bread machine bread, so try cutting ingredients back to 1 tablespoon if using standard size bread.

GRILLED PEPPER STEAK SANDWICH WITH CREAM CHEESE

Steps:

• 1. Heat oil in skillet. Stir fry peppers,onions and garlic together until crisply cooked. Do not cook until soft unless desired. Remove from skillet to bowl.
• 2. Add meat and stir fry until cooked through, adding soy and teriyaki sauces,salt, pepper while cooking.
• 3. Add red wine when meat and vegetables are done, deglaze the skillet. Remove from heat.
• 4. Spread each multi grain flat fold with cream cheese and place meat and pepper combination on bun.
• 5. If desired, place each sandwich in heated skillet, panini grill, or press down with cast iron press and lightly grill till golden brown. Remove from grill or skillet.
• 6. Can be served warm or cold.

GRILLED CREAMY CREAM CHEESE SANDWICHES

Steps:

• Butter two slices of bread. Place one slice buttered side down on a piece of waxed paper. Cut slices of cream cheese approximately 1/2 inch thick to cover surface of bread. Put the other slice of bread on top, buttered side up.
• Preheat a frying pan on the stove. Using a spatula, place your sandwich in the pan. Fry it uncovered until the bottom turns golden brown. (You can test it by lifting it up just a bit with the spatula.) Flip the sandwich over and fry the other side until it's golden brown. Remove the sandwich from the frying pan, cut it into four pieces with a sharp knife, arrange it on a place and serve it immediately.

CHARCOAL GRILLED CORN WITH CREAM, CHEESE AND CHILE

Steps:

• Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire. Grill the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking. Techniques Soaking in Water, Roasting in the Husk: The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam. First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted-especially with sweet corn. Ingredients Corn: The meaty, nonsweet field corn used in Mexico can be prepared as directed; those who like no-nonsense eating will love the texture. Powdered Chile: Powdered chile de arbol is the cayenne of Mexico. My favorite choices, though, are powdered guajillo and New Mexico chile - they're less hot, so I can put more on. Timing and Advance Preparation Start soaking and fire building an hour before serving. There is little else to do in advance; if you plan to have your charcoal fire going for a long time, you may complete the in-husk steaming well ahead of the final grilling. Traditional Variations Fresh Corn, Fried (Esquites) In Toluca and Mexico City the corn is occasionally prepared as follows: Cut the kernels from 6 cobs, then fry in 3 tablespoons lard or vegetables oil (or butter) with hot green chile to taste (seeded and sliced) and 2 or 3 tablespoons chopped epazote. Season with salt.

GRILLED CREAM CHEESE

Steps:

• Spread one slice of bread with butter. Put in pan butter side down.
• Spread other bread with cream cheese and place on top of bread already in skillet. (I put on a little thick but not over do it)
• Spread butter on top of bread that is on top.
• Grill on both sides till brown but not burnt.
• Remove from skillet.
• Enjoy! I like to eat this Grilled Cheese sandwich with sweet pickles and grapes....Yummy!