![]() Remove the dressing to an airtight container and refrigerate for 30 minutes to thicken. Taste, and blend in a third chipotle pepper, if desired. Step 5 For the dressing: In a blender, combine the sour cream, mayonnaise, ranch dressing mix, 2 chipotle peppers, lime zest, lime juice, and cumin.Allow to cool completely before crumbling. Bake until golden and crisp, 15 to 20 minutes, flipping halfway through. Place the bacon on the prepared baking sheet. Allow to cool completely before cutting into 1 1/2-inch cubes. Step 3 Bake until golden brown, 25 to 30 minutes. ![]() Pour the cornbread mixture into the prepared pan. Spray a 9-inch square baking pan with cooking spray. Pour the buttermilk mixture into the cornbread mix and whisk until well combined. In a medium bowl, whisk together the buttermilk, eggs, melted butter, and jalapeños. ![]()
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