5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
6 or more medium lg. potatoes
Oil or fat for deep frying
Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) – or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Shaking them in a towel to dry.
Fry in hot oil at 375 degrees F. until a light golden brown. Don’t try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.
Doritos® Taco Salad Recipe
2 pounds lean ground beef or ground turkey
1 package Taco Seasoning Mix
2 avocados, peeled, pitted, and diced
1 tablespoon fresh-squeezed lemon juice
1 medium red onion, chopped
2 (15-ounce) cans dark red kidney beans, drained
2 cups shredded sharp cheddar cheese*
4 Roma tomatoes or 2 large tomatoes, diced
1 small bag of frozen corn
1 head iceberg lettuce, finely shredded
Catalina Salad Dressing or dressing of your choice
1/2 bag of Nacho Cheese Flavored Doritos, crushed
* You can substitute with a variety of different cheeses, such as hot pepper cheese, or Monterey Jack cheese.
In a large frying pan over medium-high heat, brown the ground beef or turkey. Remove from heat and drain off any fat and discard. Stir in the Taco Seasoning Mix and set aside to cool.
In a small bowl, gently toss the diced avocado with the lemon juice to prevent browning; set aside.
In a large bowl, toss together the onion, kidney beans, cheese, tomatoes, corn, lettuce, and cooled ground meat. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, add the avocados and crushed Doritos chips to the salad greens. Toss the salad with the Catalina Salad Dressing (or dressing of your choice). Go light on the dressing, as a little goes a long way. Adding the ingredients too soon will cause your salad to go soggy!