Main dishes

Grilled Stuffed Onions

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photo by:

kraft

time

prep:

15 min

total:

40 min

servings

total:

6 servings

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What You Need

slices OSCAR MAYER Bacon, finely chopped

small onions, peeled

serrano chiles, finely chopped

clove garlic, finely chopped

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

cup KRAFT 2% Milk Shredded Cheddar Cheese

tsp. chopped fresh thyme

Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing

Make It

COOK bacon in medium skillet 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; 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.