Summertime is here and peppers are becoming plentiful in the garden and markets.
This recipe can be adjusted easily to be your own, depending on your preferences.
It is easy to make and can be put in the refrigerator for multiple uses.
1 lb. SHARP CHEDDAR CHEESE
1 large RED PEPPER, finely chopped
1 JALAPENO PEPPER, minced
Handful of chopped CILANTRO
SALT and PEPPER to taste
Optional additions: 1 clove of GARLIC, minced
2 SCALLIONS, finely chopped
Combine these ingredients. (I usually put red pepper and jalapeno pepper in a food processor and pulse until finely chopped).
Now... here is the good part. This is what you can do with it:
Fix a green salad and add a hefty amount of this mixture to the salad and toss with your favorite dressing.
Use as a filling for quesadillas.
Add to scrambled eggs or an omelet.
Use as a topping for a baked potato.
Mix with some MAYONNAISE (just enough to bind) and...
Use it to make a bacon, lettuce, and tomato sandwich.
Use it to top a burger.
Add to filling for deviled eggs.
Add to a macaroni salad.
Makes a great grilled cheese sandwich.
Slice a baguette in thin rounds, toast lightly, top with cheese mixture and sprinkle with smoked paprika and put under broiler until the cheese is bubbly. Serve as an appetizer.
Now... think up your own inventive uses for this colorful, flavorful and adaptable recipe!