1 (11.5 oz.) jar whole jalapeno peppers
½ (8 oz.) pkg. cream cheese, softened
1 tablespoon sour cream
¼ teaspoon garlic powder
1 green onion bunch, finely diced
3 tablespoons cheddar cheese, finely shredded
1/3 cup finely chopped walnuts
Cut each pepper in half lengthwise; remove seeds. Rinse with cold water and drain on paper towels. Combine cream cheese, sour cream, garlic powder, green onion, and cheese. Pipe or spoon into pepper halves. Chill. Before serving sprinkle walnuts over pepper halves. Makes 2 dozen.
Chile ‘N Cheese Rollups
4 oz. package cream cheese, softened
1 cup shredded cheddar cheese
1 – 4 oz. can diced green chiles
½ cup sliced green onions
4 six inch tortillas
½ cup olives, chopped
In a bowl blend cheeses, chiles, green onions, and olives. Spread ½ cup cheese mixture on each tortilla. Roll up each tortilla in jelly roll fashion. Wrap each roll in plastic wrap and chill at least one hour. To serve cut each roll into 12 (½” thick) slices. Serve with salsa, if desired.
Sausage Appetizer Squares
1 lb bulk sausage, pork
1 cup shredded Cheddar cheese, (4 oz)
1 cup shredded Monterey Jack cheese, (4 oz)
1/2 cup finely chopped onion
1 4 oz. can diced green chilies
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Brown sausage in a large skillet until no longer pink; transfer to a 13- x 9-x 2-inch greased baking dish. Layer with cheeses, onion, and green chilies. In a mixing bowl, combine eggs and seasonings; beat well. Pour over cheese. Bake at 375 degrees F. for about 20 minutes, or until set. Cool for about 10 minutes; cut into squares.
Do what you can, with what you have, where you are.
26th president of US (1858 - 1919)