Ingredients:
4 ounce package cream cheese, softened
1/2 cups sour cream
1 ounce candiced jalapenos
1/4 cup half-and-half
1/2 tsp minced garlic cloves
1/2 cup Monterey jack or pepper jack cheese, grated
Directions: Place ingredients in blender and bland until smooth then heat over med-low heat. Pour heated mixture over the top of the cooked chimichangas or use as a chip dip
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