1 1/2 cups heavy whipping cream
2 tablespoons butter
1/4 cup Mexican-style seasoning
1 1/2 teaspoons ground black pepper
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons margarine
1 quart water
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
In a large saucepan, combine cream, butter and Mexican-style seasoning. Stir over stove heat. Cook, stirring constantly, until mixture becomes light orange color.
Add pepper, parsley, brown sugar and white sugar; mix together, stirring until just blended. Cover, reduce heat and simmer 20 minutes. Stir in margarine, 1 tablespoon at a time, while stirring constantly. Keep stirring until mixture is smooth.
When mixture is thick, add flour and stir until blended. Gradually stir in Mexican-style seasoning and margarine. Stir in water and water (using a small spoon) when mixture reaches desired consistency. Fold in flour, stirring constantly.
Pour mixture into greased 8x8 inch loaf pan. Cover and refrigerate 30 minutes for better dispersal.
Sprinkle with remaining flour and sprinkle with sprinkles of margarine. Place 1 teaspoon of mixture over bottom of pan; set aside to allow to drip off of edges.
Immediately after mixing ingredients, sprinkle poblano chile (peppermint) pepper over all but 2 tablespoons of mixture. Cover and refrigerate overnight.
Stir in shredded cheese and poblano chile pepper. Cover and refrigerate overnight for best flavor.