It's National Tortilla Chip Day!
Let's Celebrate!
February 24th is a day set aside to honor this delicious snack food made from corn tortillas. Tortilla chips are a favorite snack at our house. Eaten alone, they are great... eaten with cheese, they are even better! Whether we dunk them in homemade salsa, drench them in melted cheese, or enjoy them with this Hot Corn Dip; it's hard to say no to this snack.
Hot Corn Dip
Ingredients:
2 tablespoons unsalted butter
3 1/2 cups corn kernels
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (green and white parts)
1 jalapeno, seeded and minced (if desired)
2 teaspoons minced garlic
1/2-1 cup mayonnaise
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
tortilla chips, for dipping
Directions:
3 1/2 cups corn kernels
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (green and white parts)
1 jalapeno, seeded and minced (if desired)
2 teaspoons minced garlic
1/2-1 cup mayonnaise
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
tortilla chips, for dipping
Directions:
1.
Preheat the oven to 350° degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
3. Add the corn, salt, and pepper.
4. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
5. Transfer to a bowl.
6. Melt the remaining tablespoon of butter in the skillet.
7. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
8. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
9. Transfer to the bowl with the corn.
10. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
11. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
12. Bake until bubbly and golden brown, 10 to 12 minutes.
13. Serve hot with the chips.
14. NOTE: This recipe does NOT reheat well after freezing.
Thanks to Food.com for this recipe.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
3. Add the corn, salt, and pepper.
4. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
5. Transfer to a bowl.
6. Melt the remaining tablespoon of butter in the skillet.
7. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
8. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
9. Transfer to the bowl with the corn.
10. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
11. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
12. Bake until bubbly and golden brown, 10 to 12 minutes.
13. Serve hot with the chips.
14. NOTE: This recipe does NOT reheat well after freezing.
Thanks to Food.com for this recipe.
This may be a corny, cheesy holiday-
but it's still worth celebrating!
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