Jalapeno Cheddar Cheese
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. Add 250 ml refried beans. Pour into buttered dish and bake at 400F (205C) for 15 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Dice up a large onion, add a generous helping of butter and saute until soft. You can add 1 cups of fresh hamburger or thinly sliced pork and cook until well done. With out removing from heat, add 2 cups of boiling water and all the contents of this bag into pot!
For milder soup, remove chili peppers and add teaspoon brown sugar. Bring contents to a boil, add can of diced or plum tomatoes, turn down and simmer for up to 30 minutes, stirring frequently.
Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp and golden, about 8 minutes, tossing halfway through.
Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
Parsley; herbs & spices; jalapeno granualars; dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; bacon flavour: yeast extract, torula yeast, maltodextrin, salt, natural flavours (contains conola oil, sunflower oil and smoke), dextrose, silicon dioxide; cheddar flavour: modified milk ingredients, maltodextrin, salt, partially hydrogenated soybean oil, monosodium glutamate, sugar, cheddar cheese, contains tatrazine, silicon dioxide,lactic acid, disodium inosinate and disodium guanylate, citric acid, calcium lactate,, spice extract, disodium phosphate sunflower oil and 2 chili peppers