Mexican Stuffed Cheese
|Cheddar cheese||1 Pound (3 Inch Thick Brick)|
|Canned refried beans||7 1⁄2 Ounce (1/2 Of 15 Ounce Cans)|
|Canned green chili peppers||4 Ounce, drained and chopped (1 Can)|
|Tomato||1 Medium, seeded and chopped|
|Garlic||1 Clove (5 gm), minced|
|Hot sauce||1⁄4 Teaspoon|
|Tortilla chips||10 Ounce (1 Bag)|
Remove wax coating or rind from cheese with vegetable peeler.
If cheese is round, cut a thin slice from bottom to make a flat surface.
With a grapefruit knife and spoon, hollow out cheese, leaving a shell about 1/2 inch thick.
Reserve scooped out cheese and shred 1/4 cup to sprinkle over filling.
Refrigerate remaining cheese for other use.
In 1 quart casserole, combine refried beans, chili peppers, tomato, garlic, oregano, chives, marjoram and hot sauce.
Microwave at high (10) 2 to 3 minutes, until heated through; stir after 1 minute.
Place brick of cheese in 1 1/2 quart oblong glass baking dish.
Spoon bean mixture into cheese and sprinkle with shredded Cheddar cheese.
Microwave at medium (5) 1 to 3 minutes until sides of cheese begin to melt.