This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cheesy Chili Pepper Dip
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- #8023

under 30 minutes
ingredients
5 fresh poblano chiles
5 fresh Anaheim chile peppers
2 tablespoons vegetable oil
1 onion, chopped
1 green onion, green and white parts, chopped
2 cloves garlic, minced
1/2 cup evaporated milk
1 1/2 cup shredded Monterey Jack cheese
1 1/2 cup shredded white cheddar cheese
tortilla chips
directions
Preheat the broiler.
Place the poblanos and anaheim chiles on a broiler pan. Place under the broiler and roast until they blister on all sides (turn them as needed so they heat evenly).
Remove from the pan and place in a sealed zip-top plastic bag for 10-15 minutes.
When cool enough to handle, remove the chiles from the bag and gently peel off the skins. Remove the stems and seeds and then coarsely chop the flesh.
Heat the oil in a medium saucepan over medium heat. When hot, add the chopped onion, green onion, garlic, and roasted chiles. Cook, stirring, for 4-5 minutes.
Stir the evaporated milk into the chile mixture and cook over medium heat until it is heated through, stirring occasionally.
Reduce the heat to low and stir in the cheeses. Cook until the cheese melts, stirring constantly.
Transfer the mixture to a chafing dish over a low flame or to a crock pot to keep warm. Serve with tortilla chips for dipping.
nutrition data
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

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