Ingredients:

• 20 jalapeno peppers
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 cup diced cooked chicken
• 1/2 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce


Directions:

Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake uncovered at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.

Ingredients

• 9 oz. can bean dip
• 1/4 C picante sauce
• 1 8 oz container refrigerated guacamole
• 1 8 oz carton dairy sour cream
• 1 C shredded cheddar or taco cheese
• 1/4 C sliced green onion (about 2)
• 2 T sliced pitted ripe olives
• 2/3 C chopped tomato (1 medium)

Directions

1. Combine bean dip and picante sauce; spread into a rectangle dish (about 9X5) making a layer about 14 inch thick. Next, carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
3. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)