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!
