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Fire−Roasted Corn Dip With Crispy Flour And Blue
Corn Chips
4
2
Medium Fresh sweet corn ears; shucked
Tablespoon Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
1
Tablespoon Butter
Cup Minced onions
/4 Cup Small−diced red bell peppers
/4 Cup Small−diced yellow bell peppers
Medium Jalapeno; stemmed, seeded,
And minced
1
1
1
2
Tablespoon Chopped garlic
Cup Homemade mayonnaise
/2 Pound Grated Monterey Jack Cheese
Tablespoon Finely−chopped green onions; green part
Only
6
6
1
2
Small Flour tortillas; quartered
Small Blue corn tortillas; quartered
/4 Cup Chopped black olives
1/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Rub each ear of the corn with the oil.
Season with salt and pepper. Place the corn on the grill or either on a open
flame. Cook the corn for 1 minute on all sides. Remove from the heat and
cool. Using a sharp knife, remove the kernels from the cob. In a large saute
pan, melt the butter. Add the onions and peppers. Season with salt and
pepper. Saute for 2 minutes. Add the corn and continue to saute for 2
minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove
from the heat and cool slightly. Turn the vegetable mixture into a mixing
bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the
green onions. Season with salt and pepper. Pour the mixture into a greased
6
−cup oven−proof oval baking dish. Spread evenly and top with the remaining
cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the tortillas
in batches until crispy, about 2 minutes, stirring constantly for overall
browning. Remove and drain on paper towels. Season with salt and pepper.
Garnish the dip with the chopped olives. Serve warm with the chips. This
recipe yields 6 to 8 servings.
Fire−Roasted Corn Dip With Crispy Flour And Blue Corn Chips
250
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