Sometimes viral recipes are so obvious and tasty you wish you’d thought of them first. Such is the case with the cheese-wrapped pickles that have taken the internet by storm over the past couple of months. The formula is simple: fry some cheese in a pan until it’s gooey, then add a tart dill pickle spear and wrap it. Basically, this is a meat-free pickle-in-blanket. It’s the kind of snack you want to eat immediately over the sink.
The creator who popularized this is Claire Snyder (@clurmurr) who calls her cheese-wrapped pickles “a guilty pleasure” and tells viewers, “My husband says it’s gross, but I think I can find someone else out there who either makes this or will enjoy this.” Apparently, there are quite a few people who enjoy cheese-wrapped pickles. More than 13 million people have watched the video and it has 1.6 million likes.
@clurmurr where the pickle people at 🙋♀️ #guiltypleasuresnack #picklesnack ♬ original sound – Claire
How to Make Cheese-Wrapped Pickles
The ease-to-deliciousness ratio of this ratio is very high. There are a couple of tricks, however, to optimize the experience. First, make sure the cheese slice you use is thick enough. The cheese slices I used were thin, and my first attempt was a little hard to wrap. So I used two slices and it worked great. Next, while you can use almost any sliced cheese, the provolone cheese that Snyder uses in her original video works really well. Cheddar also works well. Finally, I found it easier to wrap the cheese with tongs rather than a spatula.
Ingredients
- Dill pickle spears
- Cheese slices, preferably provolone
- Ranch dressing (optional)
Directions
Step 1: Heat oil
Heat a tiny amount of oil (or cooking spray) in a skillet, over medium heat.
Step 2: Fry the cheese
Place cheese slice in pan and let cook until gooey in the center and crispy golden at the edges. Add dill pickle spear in the center of the melted cheese.
Step 3: Wrap the pickle in the cheese
With tongs or a spatula, wrap the cheese around the pickle and remove from heat. Place on paper towels to drain excess oil and allow the cheese to crisp a little more. Serve with ranch dressing, or simply enjoy plain.
Cheeseburger Pizza
My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pie with mayo and dill pickle juice. People who try this cheeseburger pizza always laugh in surprise because it's so good. —Angie Zimmerman, Eureka, Illinois
Bacon Cheeseburger Tater Tot Bake
This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Dilly Potato & Egg Salad
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Dilly Beef Sandwiches
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. —Donna Blankenheim, Madison, Wisconsin
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
South Liberty Hall Relish
My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. —Melinda Winchell, Las Vegas, Nevada
Pastrami Roll-Ups
For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois
Cuban Sliders
These wonderful little rolls are baked until lightly toasted and the cheese melts. The leftover King's Hawaiian ham sliders keep really well in the fridge, and they make a lovely cold snack. Followers of my blog, houseofyumm.com, go nuts for these! —Serene Herrera, Dallas, Texas
Deluxe Cheeseburger Salad
I was planning to grill burgers, and then it dawned on me: How about a cheeseburger salad? The original recipe doesn't call for a tomato, but it's awesome here. —Pam Jefferies, Cantrall, Illinois
Hot Ham Sandwiches
I came up with this crowd-pleasing recipe while trying to recreate a favorite sandwich from a restaurant near my hometown. The sandwiches are easy to serve in a buffet line because they don't really need condiments. They're so flavorful just as they are! —Susan Rehm, Grahamsville, New York
Cuban-Style Pork Chops
These are like Cuban sandwiches without the bread, so they’re a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Jersey
Ham & Potato Salad Sandwiches
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
Bacon Cheeseburger Rice
My husband and I thought the original skillet dish lacked pizzazz, so we created this tastier version. I've had teenage nieces and nephews request the recipe after their first bite. —Joyce Whipps, West Des Moines, Iowa
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Deviled Egg Spread
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
Cauliflower Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
Chipotle Chili Sloppy Joes
My husband didn't like sloppy joes until he tried my rendition with its smoky heat. If you need to dial down the fiery zip, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona
Cheeseburger Soup
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin
Chili Dog Pizza
My girls love it when I make this mash-up pizza with hot dogs and chili. It’s a marvelous way to use up leftover chili. —Jennifer Stowell, Smithville, Missouri
Fish & Chips with Dipping Sauce
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
Grilled Brats with Sriracha Mayo
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington
Chicago-Style Hot Dogs
I decided to give a Chicago-style dog a healthy twist for my family. Our kids love it. You can use other fresh toppings to please just about anyone. —Gregg May, Columbus, Ohio
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Burgers with Spicy Dill Salsa
When I make burgers or hot dogs for boating or barbecues, I do a take-along topping that tastes like relish meets salsa. Pile it on anything! —Valonda Seward, Coarsegold, California
Dilly Cheese Ball
My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario
Family-Favorite Cheeseburger Pasta
I created this cheeseburger pasta recipe to satisfy a craving. What a delicious, healthy classic! —Raquel Haggard, Edmond, OklahomaThe post People Are Frying Cheese-Wrapped Pickles and, Stick With Me, It’s Actually Delicious appeared first on Taste of Home.
source https://www.tasteofhome.com/article/cheese-wrapped-pickles/
0 Response to "People Are Frying Cheese-Wrapped Pickles and, Stick With Me, It’s Actually Delicious"
Post a Comment