3/4 cup milk
1/4 cup finely chopped onion
2 tablespoons prepared horseradish
1/2 teaspoon prepared white mustard
4 ounces shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, mix milk, onion, horseradish, white mustard and cheese. Press mixture into two or 3 lined pepper pretzels with cheese making tins. Place a piece of Swiss cheese onto each orange wedge, and squeeze lime juice over this. Sprinkle cheese over cheeses. Place about 1 teaspoon of stuffing in center of each pepper and top with orange slices. Brush with remaining egg. Repeat layering.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes (depending on the pepper used) or until center is almost flaked and bubbly. Serve hot. Take crescent shape and roll the peppers in taco seasoning to partly cover them.
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