Recipe: Whole roasted onions with cream cheese, chilies and lime

Updated: June 14, 2006 - 12:04 PM

WHOLE ROASTED ONIONS WITH CREAM CHEESE, CHILES AND LIME

0
comments
resize text
print
buy reprints

Tweet
share

email
Email share

your name

your email

recipients email

+ add a comment add a comment

WHOLE ROASTED ONIONS WITH CREAM CHEESE, CHILES AND LIME

Serves 4 and multiplies easily.

Plan on an hour for roasting the onions. Cream cheese is one of those overlooked gems when it comes to pulling together luxurious flavors in no time. Every market carries it, and when you roll chunks in freshly chopped chiles and drench them in fresh lime juice, you have the dream stuffing for a hot roasted onion. Onions could be roasted in advance and reheated for serving.

• 4 medium onions, unpeeled, but with roots and top eighths trimmed away

• ¹/₂to 1 whole fresh jalapeño, finely chopped (eliminate seeds if "hot" is a problem)

• 2 generous pinches coarse salt

• 4 oz. cream cheese, cut into 4 blocks

• Juice of a whole lime

Directions

Preheat oven to 400 degrees. Place onions on a sheet of foil, cut-side up. Roast about an hour, or until easily pierced with a knife. Remove from oven.

While onions are roasting, put the chiles in a small bowl, sprinkle with coarse salt and roll the cream-cheese chunks in the chiles to coat them. Squeeze the lime juice over the chunks.

Slit open the tops of the hot onions with 2 cross cuts. With 2 teaspoons, push apart their centers. Drop a chunk of cream cheese in each onion, drizzling in any lime juice left in the bowl. Close up the onions around the cheese. Serve hot.

Nutrition information per serving:

Calories 148 Fat 10 g Sodium 188 mg

Carbohydrates 13 g Saturated fat 6 g Calcium 48 mg

Protein 3 g Cholesterol 31 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.