| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Side, Dishes | 24 | Servings |
INGREDIENTS
| 1 | pk | Corn Muffin mix |
| 2 | oz | Cheddar cheese; Shredded |
| 3 | tb | Red bell pepper; Finely chopped |
| 6 | oz | Cream cheese; Softened |
| 2 | tb | Chopped fresh cilantro |
| 1 | Jalapeno; Seeded and chopped |
INSTRUCTIONS
MUFFINS CHILE SPREAD 1. Heat oven to 400F. Spray 24 miniature muffin cups with nonstick cooking spray. 2. Prepare corn muffin mix according to package directions. Stir in Cheddar cheese and bell pepper. Divide batter evenly into sprayed muffin cups. 3. Bake at 400F for 8-10 minutes or until tops are light golden brown and toothpick inserted into the center comes out clean. Immediately remove from pan. 4. Meanwhile, in food processor bowl with metal blade, combine all chile spread ingredients; blend until well mixed. Serve chile spread with warm muffins. NOTES : To make regular-sized muffins, spoon the batter into 8 regular muffin cups. Bake at 400F for 12 to 15 minutes or until toothpick inserted in center comes out clean. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 568 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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