5.3 ounces goat cheese, room temp
4 ounces cream cheese, room temp
1 egg slightly beaten
1 Tbsp finely chopped shallot
1/4 cup finely chopped PEPPADEW® peppers
3 boxes mini fill shells (15 baked shells each)
Dash of cayenne pepper
Beat softened cream cheese and goat cheese in a large bowl until combined and smooth. Add slightly beaten egg and whisk. Add shallots and PEPPADEW® peppers and mix until combined. Add a dash of cayenne pepper and combine. Remove plastic tray from Mini Fill shells. With a knife cut three sides of the plastic cover and pull back and fold under the tray. Leaving the shells in the tray add one teaspoon of cheese pepper mixture to each shell.
Cover with the tray’s plastic cover. Cover again with plastic wrap and put back in box (being careful to not tip or turn tray over). Tape box shut and freeze. To serve- Preheat oven to 375 degrees. Remove filled shells from plastic tray and place on a cookie sheet. Bake until puffed and lightly brown about 8 minutes. Frozen filled shells will last about 3 months in the freezer.