| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Dishes, Side |
24 |
Servings |
INGREDIENTS
| 1 |
|
Corn Muffin mix |
| 2 |
oz |
Cheddar cheese, Shredded |
| 3 |
T |
Red bell pepper, Finely |
|
|
chopped |
| 6 |
oz |
Cream cheese, Softened |
| 2 |
T |
Chopped fresh cilantro |
| 1 |
|
Jalapeno, Seeded and chopped |
INSTRUCTIONS
Heat oven to 400F. Spray 24 miniature muffin cups with nonstick
cooking spray. Prepare corn muffin mix according to package
directions. Stir in Cheddar cheese and bell pepper. Divide batter
evenly into sprayed muffin cups. 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. 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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