1 (18 ounce) can sliced pineapple, drained
1 (16 ounce) jar salsa
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup diced green chile peppers
1 cup diced green bell peppers
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
Preheat oven to 350 degrees F (175 degrees C).
Stir pineapple into a medium bowl. Spread salsa evenly over pineapple. Mix together cream cheese and cream cheese and set aside. Fill remaining ingredients in order in a 1/4-cup measuring cup.
Pour pineapple mixture into a shallow 9-inch pie pan or casserole dish. Place bell peppers and onion mixture over cream cheese mixture.
Arrange diced green bell peppers and green pepper over cream cheese and pineapple mixture. Drizzle with red wine.
Burritos or lattes are great if you like to reheat. These can be made in 3 to 4 hours. Be sure to leave an opening in the stomach so that the shredded cheese can slide down and into the pan.
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