Ok, there is absolutely nothing special in this dish. So how can it be so amazing and fresh tasting. Let's just say - it hit my spot. I initially made it for a healthy snack before yesterday's football games but it served me well today when I scooped some leftovers in a tortilla wrapper with some lettuce for a quick lunch. So easy, so common, but ohhh, so good!
Southwestern Bean and Corn Dip 6 servings, 3 WW pts/serving 1 can black beans - rinsed and drained 1 can corn - rinsed and drained 1 poblano pepper - diced 3 green onions - thinly sliced 2 cups salsa 1 cup of shredded cheddar cheese
Preheat oven to 400 degrees.
In a bowl, mix the beans, corn, pepper, green onion, and salsa. Pour into a small casserole. Top with cheese. Bake until the cheese is bubbly, about 6 minutes.
Serve with tortilla chips or toasted pita bread. Toasted pita bread was great for a healthy alternative.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.