Zutaten für Mexican Pepper Cheese Dip
- 2 tablespoons butter
- Onion
- Jalapenos
- 2 cloves garlic, minced
- Corn Kernels
- Poblano Pepper
- Roasted Red Pepper
- Green Onion
- Cheddar Cheese
- Monterey Jack Cheese
- Sour Cream
- Mayonnaise
- Ground Ancho Chili Pepper
- Salt to taste
- 1/4 teaspoon cayenne pepper (or more, to taste)
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Zubereitung von Mexican Pepper Cheese Dip
- Preheat oven to 375°F (190°C).
- In a 10-inch sauté pan over medium-high heat, melt 2 tablespoons of butter.
- Add 1 medium onion, chopped, and sauté for 3-4 minutes until softened.
- Add 2 jalapeños, finely minced, and 2 cloves garlic, minced, and sauté for 2 more minutes until fragrant.
- Add 1 cup frozen corn and sauté for 5-6 minutes until heated through.
- Transfer the corn, jalapeños, garlic, and onion mixture to a large mixing bowl.
- Add the remaining ingredients (see below) to the mixing bowl and stir until well combined.
- Season generously with salt and cayenne pepper to taste (start with 1/4 teaspoon cayenne and add more to your preference).
- Pour the mixture into a greased 8x8 inch casserole dish.
- Bake for 20-25 minutes, or until the dip is bubbly and heated through.
- Let cool slightly before serving with your favorite tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
76g
Carbs
14g
