| 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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