PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Patricia's Mexican Cream Cheese Sandwiches
  Back To Index
    Patricia's Mexican Cream Cheese Sandwiches

  • 8 ounces Cream cheese, softened -- room temperature
  • 2 Habanero peppers, seeded -- seeded & minced
  • 8 slices white bread -- OR
  • 4 bolillo rolls
  • Lettuce
  • 1 Red tomato -- sliced thin
  • 1 Avocado -- peeled and sliced
  • 1 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.

    Good variations:

    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.

    From: Patricia Wriedt Mexico City - pwriedt@spin.com.mx
    Posted By: Patricia Wriedt To PepperFool.com
    Post Date: 06-10-02

    *BACK TO MEXICAN*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com