Melty cream cheese and pepper jack loaded with roasted corn and peppers, scooped up in a crisp tortilla chip. Oh goodness this is good! A perfect appetizer or game day snack. You’re going to love it!
1 corn cobs, husks removed
1 jalapeño peppers
2 poblano peppers
8oz cream cheese, room temp makes it easier
1c monterey or pepper jack, split 1/2c/1/2c
1/4t chili powder
1/4t smoked paprika
Preheat oven to 425°F. Roast corn and peppers for about 30 minutes, flipping 2-3x until charred. Push the peppers into a pile then dome them with an upside-down bowl so that they can steam for 2-3 minutes. Once cool to the touch, cut the kernels from the corn and scrape the filmy skins from the pepper and chop them up, discarding the seeds and stems.
While you are waiting for the vegetables to roast, stir together cream cheese, 1/2c pepper jack, chili powder and smoked paprika with a small pinch of salt. Stir in the vegetables then dump into a small baking dish (I use a 4×4 ceramic) and top with the rest of the cheese. Bake for 15-20 minutes.