Roasted Red Pepper and Chevre Cheese in Filo Ingredients: * 2 Packages of Athens frozen Filo cups * 1 Roasted Red Pepper or canned roasted peppers * 1 4 oz Chevre log * 1/4 cup crumbled Feta Cheese * 1/4 cup Neufchâtel cream cheese (lite cream cheese) * 1 tsp Creepin Quag Hot Sauce * 2 scallions sliced thin Instructions: If you have never roasted your own peppers at home it's really fun Coat a whole red pepper with vegetable oil and place pepper onto a long fork, the kind you would use for the outdoor grill Turn on a gas burner on the stove and slowly blacken all sides of the pepper. If you do not have a gas stove use the broiler in the oven turning peppers frequently until all sides are blackened. Let pepper cool slightly then place into a large zip lock baggie. Let pepper sit for 10 minutes or so. If you put the hot pepper directly into the bag it may melt the plastic, however do not let pepper cool too much as we are steaming the skin off of the pepper. Trust me folks this is actually pretty easy and you will get a much better flavor than the peppers out of the can although they will work fine as well. Remove pepper from bag and place pepper onto a cutting board. Cut pepper in half, then scrape off the blackened skin, Remove the seeds as well. You may then rinse off your roasted pepper and pat dry. Place roasted red pepper into a food processor and pulse on and off until pepper is roughly chopped. Add cheeses and Hot sauce and pulse on and off to blend. Stir in the sliced scallions. Place mini filo cups onto a cookie or baking sheet and place a small spoonful of the pepper/cheese mixture into the cups. Do not fill above the rim of the filo cups. Place cookie sheet into a preheated 375 oven and bake for 3-4 minutes. These may also be made ahead of time, frozen and baked from frozen state in a preheated 375 oven for 10 - 15 minutes. Products: Creepin Quag Hot Sauce		Entrees Blueberry Balsamic Chicken Grilled Balsamic Chicken and Summer Vegetables Grilled Lemon Pepper Chicken Meat Roll Napoli Mussels and Shrimp in Lobster Cream with Spinach Mustard Pizza Nonna Victoria's Lasagne Pork Tenderloin with Maine Wild Blueberry Compote Salsa Chicken or Fish Salsa Meatloaf Sautéed Greens with Balsamic Vinaigrette Spiced Fried Chicken Appetizers Chef Bud's Pork Tenderloin Rockin Filo Cups Chef Buds Spicy Toasted Peanut Butter Crackers Chicken Salsa Pizza Chili and Honey Glazed Onions Escargot Florentine Mango Curry Sauce Maple Glazed Scallop Appetizer Patriot Balls BBQ'd Peppered Shrimp Scampi Pork Tenderloin Skewers Roasted Red Pepper and Chevre Cheese in Filo Salad of Tuscan White Beans, Red Onion and Tuna Sizzlin Sausage Twists Southwestern Meat Puffs Spicy Beef Sticks Spicy Coconut Island Shrimp Spicy Ham Medley Cups Spicy Potato Balls Stuffed Crabby Mushrooms Super Teriyaki Wings Wild Blueberry Horseradish Cream Cheese Dip Soups Chef Bud's Gazpacho Soup Creamy Roasted Red Pepper Soup Pumpkin Soup Smoky Cheese Chowder Sauces, Salsas & Relishes Chef Bud's Homemade Salsa Fresh & Simple Tomato Sauce Desserts Maple Pumpkin Cannoli Maple Pumpkin Cheesecake Wild Maine Blueberry Cobbler Side Dishes Cheesy Garlic Mashed Red Bliss Garlic Mashed Potatoes Goat Cheese, Cranberry and Balsamic Vinaigrette Herb Roasted Garlic Potatoes Parmesan Roasted Red Bliss Wings, Wings & More Wings Classic Hot Wing Sauce Honey Garlic Wing Sauce Smokin Good Chicken Wings Sweet and Sour Wing Sauce The Basic Wing Recipe Wicked Good BQ Wings