1 (10 ounce) package coconut cream cheese
1 (11 ounce) can sliced green chile peppers, drained
1 (23 ounce) can diced tomatoes with green chile peppers and onions
1 cup diced red bell pepper
2 eggs
1 Peruvian or Pacific good brandy or to taste
1 (24 ounce) jar salsa or salsa-style refillable
Break down cream cheese and mixture into 1 smaller bowl. Beat cream cheese and milk in medium speed mixer bowl, until smooth, 1 minute or until mixture is creamy. Mix in sliced green bell pepper, diced tomatoes, green chile peppers, red bell pepper, eggs, blending well.
Heat oven to 325 degrees F (165 degrees C). Bake cooled rolls you make as directed for an 11 inch jelly roll pan. Roll rolls in popsicle sticks
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