A quick and easy, spicy hors d'oeuvre with Purple
Chef™ Jalapeno & Tomato Marmalade.
1/2 to 3/4 of a jar of my Purple
Chef™ Jalapeno & Tomato Marmalade
8 ounces of Monterey Jack Cheese, shredded
5 ounces of cream cheese, at room temperature.
1/2 jar sliced pickled Jalapeno's. I used the medium heat
1 package of soft white flour taco's, ten to a pack
Small tub of sour cream
Place 5 taco's on the counter. Spread 1 ounce of cream cheese
on each and then spread 1.5 T. of Purple Chef™ Tomato
Jalapeno Marmalade on top of the cream cheese.
Scatter with pickled Jalapeno slices, cover with shredded
cheese, and place the other Taco shells on top.
Heat a wide skilled and one by one grill the sandwich until
browned on both sides and the cheese has melted. Cut each
into 8 triangles.
Serve hot with sour cream for dipping.
Enjoy with a good cold beer in the summer, or anytime.