Chili Pepper & Cream Cheese Trio

• Jalapeno & Cheddar Antojitos
• 1 qt. Philadelphia Light Brick Cream Cheese Spread
• 1 cup Kraft Shredded Medium Cheddar Cheese
• 2-2/3 Tbsp. pickled jalapeno peppers, minced
• 1-1/3 Tbsp. minced garlic
• 20 each small flour tortillas
• Chipotle-Apricot Spread
• 2 cups apricot jam
• 1/2 cup water
• 1/4 cup canned chipotle peppers in adobo sauce, finely chopped
• Ancho, Lime & Cilantro Cherry Bombs
• 120 each jumbo cherry tomatoes
• 1 qt. Philadelphia Light Brick Cream Cheese Spread
• 2 Tbsp. ancho chile pepper powder
• 1 tsp. minced garlic
• 2 tsp. cilantro, minced
• 1/2 tsp. lime zest, minced Safeway 3 ct For $1.00 thru 02/09
• Assembly
• 1-1/4 cups mild salsa
• 1 qt. Philadelphia Light Brick Cream Cheese Spread
• 6-2/3 Tbsp. green onions, finely chopped
• 4 each baguettes (18 inch), each cut into 30 slices
• 120 each cilantro leaves

1. Jalapeno & Cheddar Antojitos: Mix cream cheese spread, Cheddar, jalapenos and garlic until well blended.
2. Spread about 3 Tbsp.
3. (45 mL) onto each tortilla, leaving 1/2-inch border.
4. Roll up tightly; wrap in plastic wrap.
5. Refrigerate until ready to use.
6. Chipotle-Apricot Spread: Cook jam, water and peppers in saucepan on medium heat until jam is melted and mixture is well blended, stirring frequently.
7. Cool, then refrigerate until ready to use.
8. Ancho, Lime & Cilantro Cherry Bombs: Cut thin slice from top of each tomato.
9. Use small melon baller to remove core, seeds and inner membranes from each tomato, being careful to not cut into bottom or side of tomato.
10. Mix cream cheese spread, chili powder, minced cilantro, garlic and lime zest until well blended; spoon into piping bag.
11. Pipe about 1/2 Tbsp.
12. (7 mL) cream cheese mixture into each tomato.
13. Refrigerate until ready to use.
14. For each platter: Trim both ends from 1 Jalapeno & Cheddar Antojito wrap; cut into 6 slices.
15. Arrange in single layer on large platter; top each with 1/2 tsp.
16. (2 mL) salsa.
17. Spread 3 Tbsp.
18. (45 mL) cream cheese spread into 3-inch circle on platter; make indention in centre.
19. Cook 2 Tbsp.
20. (30 mL) Chipotle-Apricot Spread in saucepan on medium heat just until warmed, stirring frequently; pour into centre of cream cheese circle.
21. Surround with 6 baguette slices.
22. Place 6 Ancho, Lime & Cilantro Cherry Bombs on platter.
23. Garnish each with cilantro leaf.

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Taken from www.kraftrecipes.com/recipes/chili-pepper-cream-cheese-trio-118110.aspx (may not work)