Last year for our Cinco de Mayo party, Christa and I came up with this little appetizer (here). This year, we have updated them a little bit. They have this new Philadelphia Spicy Jalapeno cream cheese instead of the regular block of cream cheese. The unfortunate thing is that this is not fat free but okay for this occasion. Also, we added a can of green chilis to the mix (with the juice) instead of the jalapenos this time.
Cinco De Mayo Stuffed Peppers (Revisted)
Ingredients
- 2 bags of mini peppers (capped, de-seeded, and halved)
- a tub (or two :) of Spicy Jalapeno Cream Cheese
- Taco meat-just as much as you wish
- Onion (we were running short on time so we used minced onion) Again no real measurement, just preference
- small can of green chilis (juice included)
- Mexican cheese (to spread on top)
Boil the peppers for about 2-3 minutes just to soften a little. While they are boiling, mix the cream cheese, taco meat, onion and green chilis together. Get the peppers out and drain them well. Then spread the mixture into the peppers and top with cheese. Bake at 350 until the cheese and melted or slightly browned.
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| The inspiration behind this board is from Little Baby Garvin |
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