I’ve been told by my party guests that this recipe tastes exactly like a jalapeno popper. I love the easiness of making it!
—ARIANE MCALPINE PENTICTON, BC
PREP: 10 MIN. BAKE: 25 MIN. MAKES: 16 SERVINGS
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
Sweet red and yellow pepper pieces and corn chips
In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with the Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with the peppers and chips.