1 tablespoon vegetable oil
2 tablespoons finely chopped onion
1 cup shredded Cheddar cheese
6 ounces sliced mushrooms
2 cups sliced red onion
2 cups sliced green bell pepper
4 tablespoons fresh lemon juice
1/2 cup diced green chile peppers
2 (15 ounce) cans kidney beans, drained
1 (14.5 ounce) can garbanzo beans, drained
2 (4 ounce) cans chopped green chile peppers, drained
1 (1 ounce) package cream cheese, at room temperature
1 cup shredded Monterey Jack cheese
3 tablespoons red wine vinegar
1 (1.5 fluid ounce) jigger distilled white vinegar
2 teaspoons prepared horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried sage
Heat 1 tablespoon of the oil in a saucepan over medium heat. Saute onion for 5 minutes. Stir in the cheese, mushrooms and red onion.
Add the mushrooms, bell pepper, green pepper, lemon juice and chiles. Fry, stirring constantly, for about 3 minutes, stirring constantly. Remove from heat and stir in the rice, beans, garbanzo beans, green chile peppers, Monterey Jack cheese, vinegar and horseradish. Allow the mixture to cool to room temperature.
Firmly blend the mixture with the bay leaves, salt, sage and paprika.
Pour the mixture into a blender or food processor, and blend the cream cheese, Monterey Jack cheese and red wine vinegar. Pour the mixture into a small bowl and refrigerate.
Place the cream cheese mixture into the blender or food processor and puree it only slightly. Cover and refrigerate.
I If I could give more stars, I would! this recipe is BY FAR the easiest pecans I have ever made. I loved the cardamom instrument and cigar but this was too spicy. Great tasting and Really easy to make. Thank you for helping people pinpoint their pecans.
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