Ingredients
1 cup shredded Romano cheese2 to 3 Hungarian wax or banana peppers, seeded and chopped2 tablespoons butter2 tablespoons all-purpose flour2 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper2 cups chicken stock2 dozen Apple Spice Meatballs1 can (12 ounces) evaporated milk1 package (8 ounces) cream cheese, cubed
Preparation
On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown.
In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.
