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4 oz. sharp Cheddar cheese, shredded
3 green onions, chopped
2 fresh hot peppers (jalapeņo, serrano, Caribe, Santa Fe Grande or Fresno),
seeded and minced
1/3 C. ripe olives, chopped
2 T. chopped fresh cilantro
2 T. milk
Salt and freshly ground black pepper to taste
4 to 6 green New Mexican or Anaheim peppers, stemmed
Fresh cilantro (garnish)
In a food processor or using a mixer, combine cheese, onions, hot peppers,
olives, cilantro and milk until well-blended. Season with salt and pepper. Slit
the New Mexico or Anaheim peppers lengthwise, carefully remove the seeds and
stuff the peppers with the cheese mixture, packing the mixture into the peppers
with the back of a spoon. Chill several hours or overnight.
To serve, arrange lettuce leaves on a platter. Slice stuffed peppers crosswise
into 1/2-inch-thick slices, and arrange them on top of the lettuce leaves.
Garnish with cilantro, if desired. Serve cold or at room temperature.
Makes 36 appetizers.