No. 1 : Quick Recipe
Cheesy Grilled Corn and Chile Dip
- 3 Cups Grilled Corn, (about 2 to 3 ears of shucked corn)
- 3 *Roasted Hatch Chiles, chopped
- 2 Cups Shredded Monterey Jack Cheese, divided
- ¼ Cup Shredded Parmesan Reggiano Cheese
- ¼ Cup Olive Oil Mayonnaise
- ¼ Cup Plain Greek Yogurt
- Fresh Veggies for Dipping
Step One
Preheat the oven to 350F Spray a pie pan or flat casserole dish with olive oil and set aside.
Step Two
Add the corn, chilies, 1½ Cups of Monterey Jack, Parmesan, Mayo and Yogurt into a bowl and stir to combine. Spoon into the prepared dish and sprinkle the remaining Monterey Jack on the top. Bake for about 30 minutes or until cheese is bubbly and golden. Serve with fresh veggies for dipping.
No. 2 : Kitchen Scoop
To roast the chiles, Cut the top off, slice them down the side and remove the seeds. Lay them flat on a sheet pan that has been lined with aluminum foil. Turn the oven to broil and broil the peppers until they are blacked. Make a package of the chilies with the aluminum foil and set aside until the chilies are cool enough to handle. Slide the skins off the chilies and chop.
No. 3 : Clever Idea
This is a recipe made for innovation! Try stuffing the cheese goodness into small sweet peppers, sliding into the oven at 350F and cooking for about 15 minutes or until melted and gooey! Make a stuffed potato by scooping out a cooked baker and setting the insides aside. Over-stuff the shells and bake for about 20 minutes. You’ll love this new twist on twice baked!
No. 4 : Cheers!
Firesteed Pinot Gris
Willamette Valley Oregon
About $15.00
Wine for Mildly Spicy Green Chilies? A Pinot Gris from the Pacific Northwest is sure to be the perfect pair. Crisp but extremely fruit forward, this grape is the same as Pinot Grigio, just made in a softer style. You’ll enjoy flavors of apples and pears along with just a hint of spice. Firesteed is a wonderful wine brand to discover for when you are looking for quality, delicious wine at an affordable price.