Spicy Peach ‘n Cheese Blintzes
8 — Cheese Blintzes, Frozen or Fresh
1/4 Cup Texas Wild Peach Salsa
Prepare cheese blintzes from scratch or according to package directions. (Note- The frozen blintzes work great!) Place 2 cooked blintzes on each plate and top with one (1) Tablespoon of Texas Wild Peach Salsa. Serve with extra peach salsa on the side. Makes 4 servings.
Spicy Stuffed Bell Peppers
1 Cup White rice
1 Lg Fresh green pepper
1 Tbs Butter
1 Cup El Pinto Original Salsa
1 Cup “Mexican blend” shredded cheese
Cook rice in boiling water until done (follow instructions on rice package for best results.) While rice is cooking, cut bell pepper in half, remove seeds. Place pepper halves into pan with 1/4 inch of water, cut side down. Steam peppers for 5 minutes. Do not over steam- (peppers should remain somewhat firm.) Remove steamed halves and place on plate or cutting board to stuff. Stir El Pinto Salsa into rice. Stuff rice/salsa mixture into bell pepper halves, until heaping. Place stuffed pepper halves upright into a baking dish. Place a slice of Monterey Jack, or sprinkle Mexican blend cheese, on stuffed bell pepper halves. Place peppers into oven on middle rack and cook at 350 degrees for 25 minutes. Remove and serve.