Mexican pepper cheese finger recipe

• 1 cup of yellow corn noodles
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon of salt 1 cup of deck (shake)
• 1 egg
• 1/4 pounds of Cat Da Cheese (super sharp), grinding
• 1/4 cup of shallots (only white and light green parts), chopped
• 1-2 tablespoons marinated Mexican pepper (drained) and chopped
• 1/4 cup of salt -free butter, melting
Special equipment:
• Two seasonings of the seasoning iron corn core (7 (5 x 1 1/2 inch) mold*, or a seasoning 9 -inch cast iron frying pan)

Cooking methods
1. Place the shelf in the middle and preheat the oven to 218 ° C. Heat the corn on the corn stick in the oven for 10 minutes.
2. Stir corn noodles, sugar, soda and salt in a large bowl.
3. Stir the ligament and eggs together in another bowl, and then add the corn surface with Cheza cheese, green onion, Mexican pepper (seasoning) and 2 tablespoons of butter, and mix until mixed.
4. Take out the pan from the oven and put the remaining 2 tablespoons of butter into the mold. Quickly divide the batter into molds (about 3 tablespoons per mold) and bake until the top is golden brown. Wooden or skewers are clean. It takes 12 to 15 minutes (if you use a frying pan, it takes 15 to 20 minutes).
5. Cool the corn stick in the pan on the shelf for 3 to 5 minutes, and then remove it from the mold. Eat while it is hot.

Total cooking time: 45 minutes
• Preparation time: 10 minutes
• Cooking time: 35 minutes

Cherdame cheese and Mexican pepper are mixed in corn surface, ligament, salt and sugar butter batter! Bake with corn until perfect, eat hot while it is hot. The correct snack recipe for watching a movie with friends and family!