Farm to table collaboration with Farmer Dan shishito peppers and Potter Wines jalapeno wine lemonade!
Toss the peppers in 3/4 cup mayo with 1/2 cup jalapeno lemonade and a generous amount of Spicy Idahoan Spice.
Cook the peppers on a super hot grill or cast iron pan. Save the excess dressing.
Cook until you get good blisters and golden spots on the peppers.
Drizzle the extra mayo dressing onto the peppers.
Top the peppers with cojita cheese. Garnish with the cilantro and lime. Serve immediately and enjoy!