Farm to table collaboration with Farmer Dan shishito peppers and Potter Wines jalapeno wine lemonade!

Ingredients:

• Cilantro
• Mayo
• Limes
• Cotija Cheese
• Jalapeno Wine Lemonade
• Shishito Peppers
• Molly’s Idahoan Mill

Step 1-

Toss the peppers in 3/4 cup mayo with 1/2 cup jalapeno lemonade and a generous amount of Spicy Idahoan Spice.

Step 2-

Cook the peppers on a super hot grill or cast iron pan. Save the excess dressing.

Step 3-

Cook until you get good blisters and golden spots on the peppers.

Step 4-

Drizzle the extra mayo dressing onto the peppers.

Step 5-

Top the peppers with cojita cheese. Garnish with the cilantro and lime. Serve immediately and enjoy!