This post has been one of the most popular so far. With the Super Bowl coming up everyone is looking for appetizers to graze on and this recipe is only slightly different than the mushroom one. Plus, I'm gonna earn some brownie points with the boss for making this. She's asked a couple times in the last month for some more of this and has no idea this is waiting for her when she get home.
Start off by making a a Bechamel. Melt the butter in a saute pan on medium heat. Once the butter is melted stir in the flour and cook for a few minutes. Next, stir in the milk.
Bring the milk to a gentle boil and then take the pan off the heat, season with the cayenne and stir in the cheeses and pureed roasted red bell pepper. You can buy jarred peppers but get you own and stick them under the broiler for about 15 minutes to make your own. You just need to peel the skin off once the cool.
Put the mixture in an oven safe bowl and top with a little xtra cheese if you want. Cook until it starts to bubble and get a little brown on top.
1/4 C unsalted butter
1/4 C AP flour
2 C whole milk
1/2 C grated parmesan cheese
1/2 C shredded jack cheese
1 roasted red bell pepper
pinch cayenne pepper
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Peeling your own roasted peppers is easy! Roast the peppers and then drop into a zip lock bag or tupperware bowl with a lid. Let the steam from the peppers do all the work. Voila!
ReplyDeleteWhat do you think about using cream in your bechamel? Too rich?
I stick with whole milk. Can't say I've ever used it in a bechamel but would imagine cream would be overkill.
ReplyDeleteI plan on making this over the weekend as a Super Bowl appetizer.
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