2 (16 ounce) cans diced green chile peppers
1/4 cup diced green onions
1 (8 ounce) can crushed pineapple, drained
4 (10 ounce) cans cream cheese, softened
1 cup shredded mozzarella cheese
2 tablespoons minced onion
2 cloves garlic, minced
1 tablespoon dried parsley
1 cup sliced spinach, rinsed and flaked
2 cups crushed cornflakes cereal
3 tablespoons olive oil
1 tablespoon white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons ground dried rosemary
2 tablespoons dried sage
2 teaspoons dried dill weed
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the green pepper, green onions, pineapple, cream cheese, mozzarella cheese, onion, garlic, parsley, spinach, cornflakes cereal, olive oil, sugar, oregano, basil, dill weed, salt, pepper and pineapple. Mix thoroughly.
Spread the mixture into a 9x13 inch baking dish. Pour the cream cheese mixture over the cream cheese mixture. Sprinkle sliced spinach over the cream cheese mixture. Place crushed cornflakes on top of the cream cheese mixture.
Bake for 40 minutes in the preheated oven. Unroll the cornflakes to cool. Slice cornflakes, and spoon cream cheese mixture over the cornflakes.
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