Try this Cheesy Corn Skillet Dip recipe, or contribute your own.
Suggest a better description1. Preheat the grill to Medium-high heat.
2. Add the corn and grill, turning on all sides. About 10 minutes. Set aside and cool. Remove the kernels.
3. Fire roast the peppers on the open burner and cool. Peel, seed and julienne.
4. Heat and cast-iron skillet on the grill. Add the EVOO and the onions. Cook until translucent.
5. Add the poblano slices and season with salt and pepper, then add the cheese and mix to combine.
6. Continue to cook until the cheese is melted.
7. Serve in the hot skillet with chips for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 232 | ||
Calories from Fat: 154 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 44.1mg | 14 % | |
Sodium 271.1mg | 9 % | |
Potassium 143.4mg | 4 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.6g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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