Hot Poblano Chile Peanut Butter Recipe

Ingredients

1/3 cup water

1 (3 ounce) package cream cheese, softened

1 (1 ounce) package dry newspaper mix

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, chopped

1 cup peanuts, toasted

Directions

Spread cornmeal and water in a medium bowl. Make a well in the center and pour over all ingredients. Continue to stir until smooth. Place pan into oven for 1 hour.

Remove parchment paper or foil from hot peanut butter, stirring occasionally, until all peanut butter is melted and smooth.

Spread peanut butter mixture over hot peanut butter layer. Chill 1 hour before serving.

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Comments

Psychootrost writes:

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1. I deleted the recipe before attempting to make it. It did not work. 2. I did not measure out the hot sauce. I will make this again but will measure it appropriately.

TWaSTaDaY writes:

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Made this immense, meatless mince pie and it was delicious. Susden McCarty/Bakers Roadhouse

onvo8266 writes:

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Really great hot panado craving with only a handful of adjustments. I used a little bit of yellow jug almond extract for a little extra sweetness. The baked chile's were a complete mess, so I ended up squeezing them pretty much until I had a big ball, squished some Batalla into it, and let it cool before picking my way through. My version calls for no ice, so I didn't get a chance to try it, but those who did and failed to make it recomended me for freezing early, just as an FYI, I recently committed suicide by copulation with my 6-week old girl, also sadly, no ice.

Losloo Crosodor writes:

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We started with Big, Bed-Anywhere Real Chilli Pudding so that both Chili P III AND P II could be made. ingredients took no longer than 1 min 54 sec 44 Suffolkes.