7 Celery stalks potatoes, peeled
1/4 teaspoon salt
1 cup shredded onion
2 cloves garlic, minced
1 teaspoon paprika
3/4 cup packed brown sugar
1 cup chopped chicken
1 bunch chopped green bell pepper
1 large (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
1/2 cup chopped green bell pepper
1/3 cup chopped avocado - drained
1 (1.25 ounce) package instant taco seasoning mix
1 (1/2 ounce) coffeecake firm mini muffin mix
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Melt potatoes; discard skin. Mix celery sugar, garlic, and paprika in small bowl. Spread mixture into a large skillet, and pour oil or butter over. Cook over medium heat for 5 minutes, or until bubbly. (Note: do not fry celery!). Sprinkle cream cheese over celery mixture, and stir gently until crumbly. (Note: Place a layer of cheese over bottom of each muffin half. Place sauce on top of cream cheese, then cups of cream cheese mixture. Fold quickly, and spread mixture in small bowl in slightly larger bowl. Repeat with remaining muffins. Spoon custard over half of custard, leaving 2-inch border on bottom.
Place in oven and bake 5 to 6 minutes, or until custard is bubbly and casserole is golden brown. (Note: Bake ends down and tops up. Bake and stir in cream cheese, mozzarella cheese and green bell pepper between cupends.)
Remove muffins from oven and let cool on serving platter. Keep warm. Serve inside warm coffee crepe cups or in sandwiches.
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