Candied Jalapeno Hot Corn Dip With Spiced Potato Skins Recipes

CANDIED JALAPENO DIP

Steps:

• Drain jalapeno slices, reserving liquid.
• Chop jalapeno slices.
• Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
• Chill at least 30 minutes. Keep your jalapeno popping mitts off of it or you'll be sorry! :).

CANDIED JALAPENOS

Steps:

• Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS

Steps:

• Heat oven to 400 degrees F. Bake the potatoes for one hour or until the skin is crisp and the potato has cooked through. When cool enough to handle, cut potatoes in half lengthwise and scoop out inner flesh, (reserve for another use) leaving a thin layer of potato on the skin. Cut each half into thirds and transfer to a baking sheet. In a small bowl, mix together the salt, paprika and cumin. Pour in the olive oil and mix well. Brush onto each potato wedge and place in oven to crisp for 8-10 minutes. To make the dip, heat the oil in an 8" heavy skillet to medium. Add the jalapeno and sauté for 3 minutes, stirring occasionally. Turn heat to low, add the garlic and 2 teaspoons hot water; continue to cook for an additional 7 minutes until jalapeno and garlic have caramelized. Transfer to a large bowl. Meanwhile, melt butter in a 12" heavy skillet over medium-high heat. Add the corn, onion and bell pepper; cook until corn is light golden brown (about 4-5 minutes). Add cream cheese, salt & pepper; stir until melted. Transfer jalapeno mixture along with mayo and cheddar cheese to a large bowl. Mix well and transfer to an 8" square baking dish. Sprinkle with Parmigiano-Reggiano and bake until hot & bubbly (about 10 minutes). Scatter with green onions before serving hot with potato skins. Yield: 8-12 servings.