QuesO’ Lantern
Ingredients
|
1⁄2 cup |
|
|---|---|
|
2 (8 oz.) |
Packages Cream Cheese, softened |
|
1⁄3 cup |
Finely chopped fresh cilantro |
|
1 |
Minced small fresh habanero or jalapeño pepper (Optional) |
|
2 (8 oz.) |
Blocks extra sharp cheddar cheese, shredded |
|
1 |
Bell Pepper |
|
4 |
Extra large black olives |
|
1 bag |
|
|
4 |
Rubber Bands |
How to Make
|
1 |
Beat cream cheese with electric mixer until creamy and smooth. Add in TOSTITOS® Chunky Habanero Salsa, cilantro and habanero (or jalapeño) pepper and mix until blended. Add 3 cups shredded cheddar cheese and mix until combined. |
|---|---|
|
2 |
Pour cheese mixture onto parchment paper, wet hands and shape into a ball. |
|
3 |
Press remaining 1 cup of shredded cheddar cheese around ball and wrap tightly with plastic wrap. Stretch rubber bands evenly around ball, forming pumpkin shape. Chill for at least 3 hours and up to 2 days. |
|
4 |
When ready to serve, remove entire stem of a bell pepper and cut olives to create two eyes, a nose and a mouth. |
|
5 |
Carefully remove rubber bands and plastic wrap. Transfer to a serving plate and press down lightly to flatten. Press a chopstick or wooden skewer into indentation to accentuate the pumpkin shape, if desired. |
|
6 |
Add olives to one side to create a face, and top with the bell pepper stem before serving with TOSTITOS® Bite Size Tortilla Chips. |
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