Grilled Stuffed Onions

By Bujvary

Ingredients

• 6 slices OSCAR MAYER Bacon, finely chopped
• 6 small onions, peeled
• 3 serrano chiles, finely chopped
• 1 clove garlic, minced
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1 tsp. chopped fresh thyme
• 6 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing

Details

Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK and stir bacon in medium skillet on medium heat until crisp. Meanwhile, cut thin slice off top of each onion; discard top. Use small spoon to scoop out centers of onions, leaving 1/2-inch-thick shells. Finely chop removed onions.

REMOVE bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add 1/2 cup chopped onions to drippings in skillet. (Reserve any remaining chopped onions for another use.) Cook 5 min. or until onions are crisp-tender. Add chiles and garlic; cook 2 min. Stir in bacon.

HEAT grill to medium heat. Mix cream cheese, shredded cheese and thyme in medium bowl; stir in bacon mixture. Spoon into onion shells. Place 1 on each of 6 large sheets heavy-duty foil; drizzle with dressing. Wrap foil tightly around onions, leaving room for heat circulation inside.

GRILL 25 min. or until onions are tender.