Recipe by Melody
"Taco shells coated in Tex-Mex seasoning."
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12 (6 inch)
1 (8 ounce) package
cream cheese, softened
1 (4 ounce) can
diced jalapeno peppers
1 (2 ounce) can
chopped black olives
taco seasoning mix
I have just made something like these, I made a few changes to what I had, so it wouldnt be fair for me to say I have made this exact recipe. I used flour tortillas, almost a whole pack of cream cheese, maybe 1/2 pack of taco seasoning, I threw in some taco blend shredded cheese, came out good, just seemed a bit salty from the taco seasoning, but i also didnt use a full pack of cream cheese either, if i had then it may have not been to salty, my fault..i used picante sauce for dipping..It was good, jalepenos are a good idea but i didnt put any on since the kids were eating it too, Thanks for the recipe.
Not really worth all the work.
I "beg to differ" my family really enjoyed
this appetizer! B.J.Moore
I added a few less jalapenos and also about 1/4 c. shredded cheddar cheese. I also increased the olives. Still I will rate this recipe high even though I made some changes because the basic flavors are just super! Oh yes, I also used sundried tomato tortillas which made a more festive appearance and melded well with the flavors in the spread.
Yum! Melody, everyone loved these. Thanks!
I mixed the jalapenos and black olives in with the cream cheese mixture and it worked really well. Next time I will use flour tortillas, about 1/4 of the jalapenos (they were way too spicy for my taste!) and maybe add a little shredded cheese.
My friends request I make these all the time! But I use flour tortillas instead of corn. Sometimes I serve with a side of salsa for dipping.
ICK!! Easy enough to make, but had a weird flavor. Too hot and too strong tasting. I had some friends over, we tasted them then threw the batch out. Blah! Would not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 71
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