Corn And Cotija Beer Cheese Dip Recipes

BEET DIP WITH COTIJA CHEESE

Beet Dip with Cotija Cheese image

Provided by Chef Mary Nolan

Yield 8 Servings

Number Of Ingredients 9

Ingredients

4 medium beets (about 1 pound), greens removed and scrubbed
2 tablespoon olive oil, divided, plus more for drizzling
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts
1/4 cup cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon ground coriander
2 tablespoons thinly shaved cotija cheese
1 bag Stacy's® Simply Naked® Pita Chips

Steps:

Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.
Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro. Serve with Stacy's® Simply Naked® Pita Chips.

JALAPEñO-COTIJA SKILLET CORNBREAD

Jalapeño-Cotija Skillet Cornbread image

Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.

Provided by By Yvette Marquez

Categories Side Dish

Time 30m

Yield 10

Number Of Ingredients 11

Ingredients

1 1/4 cups yellow cornmeal
3/4 cup Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon canola oil to grease pan
1 cup fresh corn kernels or frozen whole kernel corn
10 oz cotija (white Mexican) cheese, crumbled
1 red bell pepper, seeded, finely chopped
1 jalapeño chile, seeded, finely chopped

Steps:

Heat oven to 425° F.
In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
Remove skillet from oven. Carefully pour batter into hot skillet.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.

Nutrition Facts : ServingSize 1 Serving

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