1 (10 ounce) package crushed pepperjack cheese
1 (8 ounce) container sour cream, warmed
1/4 cup margarine
2 fluid ounces hot pepper sauce, or to your liking
1 tablespoon Italian-style seasoning
1/2 pinch garlic powder
1/2 teaspoon dry mustard powder
1 (18 ounce) can jalapeno peppers, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 12 cup muffin pan.
In a medium bowl, mix the crushed pepperjack cheese, sour cream, margarine, hot pepper sauce, Italian-style seasoning, garlic powder, dry mustard powder and Italian-style tomato powder. Press the mixture evenly into the bottom of each muffin cup.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until bubbly and a tinge of tomato sauce appears.
In a large bowl, combine the jalapeno peppers and cheese mixture. Mix well, pour over the baked muffins. Sprinkle with tomato sauce for garnish.