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ULTIMATE STADIUM NACHOS!

posted in Food & Drink > Recipes
11/17/2016
    • 3 jalapenos
    • 6 oz. Gallo Family Vineyards Charonnay
    • 1 cup heavy cream
    • 2 cups cheddar cheese, shredded
    • 2 cups monterey jack cheese, shredded
    • 2 heaping tablespoons flour
    • ½ teaspoon cumin
    • ½ teaspoon chili powder

    1. On a foil lined tray, broil jalapenos for 10 minutes until beginning to char.
    2. Turn peppers over and broil an additional 5 minutes.
    3. Put peppers in zip top bag and seal for 5 minutes.
    4. With tines of a fork, scrape char from peppers and slice. Set aside.
    5. In a medium saucepan over medium heat, add wine and bring to a simmer.
    6. Whisk in cream until heated through.
    7. In a medium bowl, stir together cheeses, flour, cumin and chili powder.
    8. Whisk cheese into cream and wine until melted and combined.
    9. Serve alongside chips topped with jalapeno peppers.

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