Shishito Peppers with Butternut Queso Dip

Shishito Peppers with Butternut Queso Dip

Ingredients:

• 1 bag shishito peppers
• 1 tablespoon olive oil
• 2 cloves garlic finely chopped
• 1 bag pre-cut butternut squash
• 1 can green chiles
• 1 jar queso cheese
• fresh cilantro for topping
• 1 bag Blue Corn & Quinoa Chips

Directions:

1. In a small skillet, heat olive oil. Add garlic and saute. Then add 1 can of green chiles. While those are sauteeing, microwave your butternut squash until you can mash all pieces - about 5 minutes. Then add mash to your garlic and chiles and mix well. Then, add in your jar of queso cheese dip. Let dip heat in skillet until bubbly.

2. While queso is cooking. Heat a second skillet with olive oil to a medium high heat. Then add bag of shishito peppers to pan. Sprinkle with kosher salt and fresh ground pepper. Cover with a lid and saute until peppers start to burst, about 8 minutes. Then transfer to serving dish.

3. Once peppers are finished queso should also be done, transfer to serving dish - top with fresh cilantro. Dip peppers into queso and also serve with Trader Joe's Blue Corn & Quinoa Chips. YUM!