If you want a quick and easy spicy Mexican-style hors d’oeuvre, try this.
1/2 to 3/4 of a jar of my Purple Chef Jalapeno & Tomato Marmalade
8 Ounces of Monterey Jack Cheese, shredded
5 ounces of cream cheese, at room temperature.
1/2 jar sliced pickled Jalapeno’s. I used the medium heat
1 package of soft white flour taco’s, ten to a pack
Small tup of sour cream
Place 5 taco’s on the counter. Spread 1 ounce of cream cheese on each and then spread 1.5 T. of Jalapeno Tomato Marmalade on top of the cream cheese.
Scatter with pickled Jalapeno slices, cover with shredded cheese, and place the other Taco shells on top.
Heat a wide skilled and one by one grill the sandwich until browned on both sides and the cheese has melted. Cut each into 8 triangles.
Serve hot with sour cream for dipping.
Enjoy with a good cold beer in the summer, or anytime.
Topics: Recipes |