Cliss has been making chips with cheese on them. The basic recipe goes as follows:
Chips and Mexican cheese layered and then sprinkled with the Street Corn seasoning with Lime.
Broil in oven until melted. Eat.
Here is another version of that.
INGREDIENTS
2 tbsp.
extra-virgin olive oil
3 c.
frozen corn
Kosher salt
Freshly ground black pepper
1
jalapeño, seeded and minced
2 tbsp.
lime juice, divided, plus wedges for serving
1/4 c.
sour cream
2 tbsp.
mayonnaise
1
(9-oz.) package corn tortilla chips
2 1/2 c.
shredded Monterey Jack
2 tbsp.
crumbled cotija
2 tbsp.
freshly chopped cilantro
DIRECTIONS
Preheat oven to 375°. In a large ovenproof skillet over high heat, heat oil. Add corn and season with salt and pepper. Cook, tossing until just cooked through, about 2 minutes. Transfer corn to a large bowl and wipe the skillet.
- Stir in jalapeño and 1 tablespoon lime juice to the corn. In a small bowl, stir together sour cream, mayonnaise, and remaining tablespoon lime juice. Season with salt.
- Layer tortilla chips and Monterey Jack in skillet. Bake until cheese is melty, about 5 minutes.
- Top broiled tortilla chips with corn mixture. Garnish with mayonnaise mixture, cotija, and cilantro.
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