Jalapeño Popper Esquites Dip
Equipment
Ingredients
Main Ingredients
bacon (chopped)
200 g
jalapeño peppers (diced)
4 piece
corn kernels (frozen, thawed)
400 g
cream cheese (room temperature)
225 g
cheddar cheese (shredded)
150 g
mozzarella cheese (shredded)
150 g
Greek yogurt (plain)
120 g
milk
120 ml
cotija cheese (crumbled)
50 g
chili powder
5 g
fresh cilantro (chopped)
15 g
Instructions
Prepare the bacon
Cook the bacon until crispy, then chop into small pieces.
Sauté the jalapeños and corn
In the same pan, sauté the diced jalapeños and corn until slightly charred and fragrant.
Melt the cheeses
Add cream cheese, Greek yogurt, and milk to the pan. Stir until the cream cheese melts and the mixture becomes creamy.
Add shredded cheeses
Stir in the shredded cheddar and mozzarella until fully melted and incorporated.
Finish and garnish
Remove from heat. Top with crumbled cotija, chili powder, jalapeño slices, and fresh cilantro.
Original recipe
Storage
Best served fresh and warm. Stir well before reheating to restore creamy texture.
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