Its Sunday dinner night and it's being hosted by the Bader's. They're doing carnitas and we are all bringing something to accompany it. I'm bringing an appetizer, Mexican rice and a dessert.
The appetizer was this Jalapeno Popper Spread. I changed it up every so slightly because I knew I'd have one person who doesn't do spice.
I didn't use the pickled jalapenos, instead just chopped up a seeded and deveined jalapeno in to very small pieces. I used 1 small can of green chilis (Mild) with their juice.
Still this needed something else. So I put in about a tsp of garlic powder and garlic salt. That did the trick.
I also didn't bake this. I knew I wouldn't have an oven at the Bader's house available, so I decided to just serve it cold. And it was great.
Jalapeno Popper Spread
Recipe from Keyingredient.com
Serves 16
- 2 (8-ounces each) packages cream cheese, softened
- 1 c mayonnaise
- 1/2 c Monterey Jack cheese, shredded
- 1/4 c canned chopped green chilies
- 1/4 c canned jalapeno peppers, diced
- 1 c Parmesan cheese, shredded
- 1/2 c panko (Japanese) bread crumbs
- Sweet red and yellow pepper pieces and corn chips
In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-inch pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400°F for 25 to 30 minutes or until lightly browned.
Serve with peppers and chips.
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