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6 jalapeno peppers, seeded, stemmed and halved lengthwise 1 Tbsp. butter, softened 2 (10-inch) flour tortillas 2 Tbsp. cream cheese 1/2 c. shredded Mexican cheese blend 3 tortilla chips, crushed Set oven rack about 6-inches from the heat source. Preheat the oven's broiler. Line a baking sheet with aluminum foil. Arrange jalapeno peppers, cut side down, on prepared baking sheet. Broil jalapeno peppers in the preheated oven until skins are bubbling and blacked, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag. Pull skins off peppers and chop them. Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese and half of the tortilla chips over the cream cheese side of each tortilla. Fold each in half over filling with butter side on the outside. Heat skillet over medium-low heat. Cook 1 in hot skillet, 2 to 3 minutes, until golden brown. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |