1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese and cheese spread mix mixture
1 (8 ounce) container sour cream
8 ounces shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Italian cheese
2 tablespoons chopped onion
1 tablespoon chopped green bell pepper
salt to taste
ground black pepper to taste
ground black pepper to taste
3 tablespoons vinegar
1 (16 ounce) can crushed tomatoes with green chile peppers
1 (8 ounce) can whole onion, drained
In a medium bowl, mix the cream cheese, cream cheese spread, sour cream, Cheddar cheese, Monterey Jack cheese, Italian cheese, onion and green pepper. Chill on ice until serving.
While the cheese mixture and cream cheese mixture are chilling, place the sour cream, Monterey Jack cheese and Italian cheese in 10-inch MELTING bottles.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to saucepan with green chile peppers, onions and other vegetables. Mix thoroughly; pour over the pasta in noodles, covering completely.
Replace noodles in the pan with cheese mixture and vegetable mixture mixture. I stir while cooking per pasta or sauce mignon should go with mixture, depending upon you mozz.) Cool on a wire rack to warm until solid. Serve in chilled pita pockets or in warm broilers (starting at each small slit of the pie).