Saus Jagung Karamel Miso Keju dan Saus Nanas Chili.

Name: Saus Jagung Karamel Miso Keju dan Saus Nanas Chili.
Total time: 35 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 3 tablespoons butter or olive oil; 4 cups fresh corn (from about 5-6 ears corn); 2 cups finely diced pineapple; 2 jalapenos (seeded + chopped); 1 fresno chili pepper (seeded + chopped (optional)); 2 cloves garlic (minced + grated); 2 tablespoons white miso paste; 3 g reen onions (chopped); 1/3 cup fresh basil and or cilantro; salt and pepper (to taste); 8 ounces cream cheese (softened); 1 cup plain greek yogurt; 4 ounces blue cheese (crumbled); 6 ounces sharp cheddar cheese (shredded); 4 ounces fontina cheese (shredded); 4 ounces pepper jack cheese (shredded); 1 in pack square wontons (cut half to make triangles); oil for frying; salt (for sprinkling)

I rarely make appetizer, snack-like recipes, but this absolutely has to change right now. Appetizers are the best, and if I am being totally honest, I usually end up eating said appetizers as dinner. It's maybe not the most balanced, but it sure is delicious.

⏱️ 35 menit 🔪 Persiapan: 10 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 7 dilihat

👨‍🍳 Mulai Masak

Saus Jagung Karamel Miso Keju dan Saus Nanas Chili.

Foto: Half Baked Harvest

Bahan-bahan

8 porsi

3 tablespoons butter or olive oil
4 cups fresh corn (from about 5-6 ears corn)
2 cups finely diced pineapple
2 jalapenos (seeded + chopped)
1 fresno chili pepper (seeded + chopped (optional))
2 cloves garlic (minced + grated)
2 tablespoons white miso paste
3 g reen onions (chopped)
1/3 cup fresh basil and or cilantro
salt and pepper (to taste)
8 ounces cream cheese (softened)
1 cup plain greek yogurt
4 ounces blue cheese (crumbled)
6 ounces sharp cheddar cheese (shredded)
4 ounces fontina cheese (shredded)
4 ounces pepper jack cheese (shredded)
1 in pack square wontons (cut half to make triangles)
oil for frying
salt (for sprinkling)

Langkah-langkah

Preheat the oven to 375 degrees F.
Add the butter to a large oven-safe skillet set over medium-high heat. Add the corn, pineapple and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized. Add the jalapenos, fresno chili, garlic and miso paste, cook another 3-5 minutes or until the peppers are soft. Remove from the heat and stir in the green onions and basil. Season lightly with salt (keeping in mind that the miso is salty) and pepper.
To the pan, stir in the softened cream cheese, Greek yogurt and blue cheese. Mix to combine everything and then top the skillet with the cheddar, fontina and pepper jack.
Place the skillet in the oven and bake 15 minute or until the cheese is melted and bubbly. Remove from the oven and serve warm with chips (my wonton chips recipe is below!).
Heat a large pot of oil to 375 degrees F.
Working with a few wonton sheets at a time, carefully add them to the hot oil and fry 30 seconds to 1 minute per side. Watch closely as they cook quickly. Drain on paper towels and sprinkle with salt. EAT!