Patricia's Mexican Cream Cheese Sandwiches
Recipe By : Patricia Wriedt - Mexico City - email@example.com
8 ounces Cream cheese, softened -- room temperature
2 Habanero peppers, seeded -- seeded & minced
8 slices white bread -- OR
4 bolillo rolls
1 Red tomato -- sliced thin
1 Avocado -- peeled and sliced
Thin ham slices
Bolillos are Po' boy rolls that are hard on the outside and soft on the inside. The cheese needs to be at room temperature first and then you need to mix in the habanero with a spoon or a fork. I don't like to use the blender for mincing the habanero because I want to keep the little pieces and I am afraid if I used it the pieces can be mixed too much. I used for sandwiches, for example: one side of the bread for this, then ham and slices of red tomatoes and lettuce, and on the other side of the bread I used the avocado.
1. For those who don't like habaneros, use finely chopped chives.
2. Instead of habaneros, use 1 or 2 poblano peppers, peeled and deseeded. Mince half of the poblano in a blender and cut the remaining into 1/4" pieces.
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