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This flavorful chip dip makes your nostrils burn from intense flavor, literally my nostrils were burning after I ate some.

Ingredients

Goat Cheese

Mexican Style Taco Blend Cheese

Tomatoes (2)

Fingerling Potatoes (10)

Bacon

Black Pepper

Chili Powder

Jalapeno

Step 1: Potatoes

Bring 1 quart of salted water to boil, then add 10 fingerling potatoes.
The potatoes should be ready when they are floating.

Step 2: Bacon

  1. Put black pepper on the bacon to your liking
  2. Place 6 strips of bacon in a pan and cook until it is slightly pink.
  3. Then, remove bacon from pan and cut it into small, bite-sized pieces.

Step 3: Mashed Potatoes

  1. Put the potato into a bowl and mash them into they are smooth, add milk for an even smoother texture.
  2. While warm add slices of goat cheese and the shredded cheese into the mix.
  3. Then add chili powder and jalapenos for spice.
  4. Add Bacon for a layer of crunch
  5. After all ingriedents have been added, put mixture into ramekin and add another layer of shredded and goat cheese and bake in the oven at 375.
  6. After 3 minutes pull out of the oven and let it cool

Step 4: Enjoy!

Garnish with dice tomatoes and enjoy!

Never thought to add goat cheese to a Mexican dish. I'm definitely going to try this!

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