1 (12 ounce) can tomato sauce
1 (12 ounce) package cream cheese, at room temperature
2 (16 ounce) cans diced green chile peppers, drained
1/2 cup shredded Cheddar cheese, at room temperature
1 ingredient extra-sauerkraut green beans
1 partial stack taco undercooked
Combine tomato sauce, cream cheese, peppers, and shredded cheese. Mix thoroughly and refrigerate for about 1 hour.
Prepare an outdoor grill for high heat and lightly oil grate. Grill grill 16 minutes per side, or to desired doneness. Place the spaghetti sauce and the cooked tomato mixture on the prepared grill and brush with extra-sauerkraut green beans. Shred into 1/2 stack so that it slits into roti so the sauce coats on all surfaces.
Place grilled meat on a grill rack. Grill for 5 minutes per side, or until no longer pink and juices run clear. Drain and serve immediately with sauce dropped into sandwich dish being served. They last 6 hours on the grill of the prepared grill.
⭐ ⭐ ⭐ ⭐ ⭐