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This is an excellent, fresh-tasting dip. It is a sort of dry salsa that uses cotija Mexican cheese. The cheese is a crumbly, salty cheese that is very good. You could make this and eat it with corn tortilla chips or add as a garnish to any Mexican-style meal. Without the seeds it is very mild for even a young guest, but can be hotter if you leave in the seeds. Our guests always love it.
Ingredients
- 3 Anaheim chile peppers
- 1 (12 ounce) package crumbled cotija cheese
- 2 plum tomatoes, seeded and chopped
- 1 sweet onion, chopped
- ¼ cup chopped fresh cilantro (Optional)
Directions
Step 1
Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
Step 2
Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.
Cook’s Note:
I use Cacique(R) cotija which is very easy to find in the Southwest.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 176 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 41% |
| Cholesterol45mg | 15% |
| Sodium484mg | 21% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C45mg | 224% |
| Calcium299mg | 23% |
| Iron1mg | 3% |
| Potassium166mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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