Jalapeno Cheeseball Quick Mix

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Jalapeno Cheese Stuffed Mushrooms

1 pkg. Jalapeno Cheeseball Quick Mix 
8 oz. softened cream cheese
1 cup bread crumbs
12-18 large mushrooms
½ cup milk
½ cup margarine, melted

Preheat oven to 375 degrees. Mix cheeseball seasoning packet 1 with cream cheese. Blend well and refrigerate 30 minutes. In a separate bowl, mix cheeseball topping with bread crumbs and set aside. Remove stems from mushrooms, wash, and pat dry. Spoon prepared cream cheese mixture evenly into mushroom caps. Toss mushrooms with milk, then toss with bread crumb mixture to coat evenly. Place mushrooms on non-stick baking pan and drizzle with melted margarine. Bake 20-25 minutes. Let stand 10 minutes before serving.

Cheesy Garlic Jalapeno Chicken

3 – 4 boneless skinless chicken breasts (cut in half crosswise)
1 tsp. vegetable oil
4 oz. cream cheese, softened
1 pkg. Jalapeno Cheeseball Quick Mix
8 oz. sour cream
1 can diced green chilies
1 cup shredded cheddar cheese

Preheat oven to 350° F. Place chicken breasts between plastic wrap and pound thin. In a nonstick skillet over medium-high heat, brown chicken on each side (3 – 4 minutes per side). Transfer chicken to an oven-safe platter or casserole dish. In skillet, combine cream cheese, Jalapeno Cheeseball and Topping packets, sour cream, and green chilies. Heat over low, stirring constantly until smooth. Pour mixture over chicken and top with shredded cheese. Bake for 10 minutes.

Cheddar Jalapeno Cornbread

1 small box corn muffin mix 
1 pkg. Jalapeno Cheeseball Quick Mix
⅔ cup milk
1 large egg
1 cup frozen corn, thawed

Preheat oven to 375° F. Combine all ingredients and blend until batter is smooth. Grease an 8" x 8" baking dish and pour batter into dish. Bake 30–35 minutes or until a knife inserted in center comes out clean and cornbread is golden brown.

There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.