Recipe by Prairierose31
"I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning."
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2 (16 ounce) cans
taco seasoning mix (such as McCormick® Original)
1 (16 ounce) container
soft cream cheese
2 (7 ounce) containers
8 (10 inch)
flour tortillas, or as needed
72 paper cupcake liners in different colors
fresh red chile peppers, seeded and cut into thin strips - or as needed
green onions, chopped
I did not add the chile peppers only because I knew that my husband and kids would not like them. Instead of making appetizers out of this recipe, I actually made this into lunch wraps for my family by adding leaf lettuce and sliced tomatoes layered over the spread mixture. Everyone loved these, even my husband called me from work and asked me to make this again tomorrow. GREAT change from your everyday lunch plus it was cheap to make and counted as a meatless meal!
Everyone loved these little delights. I added crushed red peppers and cayenne pepper to give it a little more kick. I also nixed the cupcake liners and displayed them on a platter with the chopped green pepper sprinkled all over the tortillas and the platter. Gorgeous!
Pretty good, however a little too mushy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 28
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