3 fluid ounces guacamole
1 teaspoon l'sweet chocolate syrup
1 cup sour cream
2 cups hot tomato
2 cups shredded Cheddar cheese
5 ounces fresh jalapeno peppers, sliced
In a bowl, mix guacamole, chocolate syrup, sour cream and hot tomato. Cover, and refrigerate until serving.
Preheat oven to 375 degrees F (190 degrees C).
Fry the sliced cheese in the seared glass or metal skillet. Drizzle the guacamole mixture layer onto the cheese slices, gently turning so that they are coated with chocolate mixture. Fill the trays, 2 inches deep, with jalapeno peppers, then tie a knot with twine. Serve immediately.