Queso Cheddar La Florida®
Cheddar potatoes with corn
Quartered native potatoes with creamy cheddar cheese dip, accompanied by bacon and sweet corn.
Ingredients
- Creole potatoes 500g
- Cheddar cheese 125g
- Heavy cream 100ml
- Long green onion 30g
- Garlic (1 Clove)
- Bacon 3 slices
- Chives
- Drained sweet corn 150g
- Oil 100ml
- Salt
Direction
- Wash and cut the potato in half.
- Cook it in salted water until it is soft but still firm (35 min).
- Fry the potatoes until golden brown and set aside.
- Cut the bacon into medium-sized cubes and brown it in a frying pan, then remove it, leaving the fat in the pan.
- Chop the garlic and onion into small cubes and brown them in the fat.
- Add the heavy cream, salt, and QUESOS LA FLORIDA cheddar cheese until melted and a sauce is formed.
- Serve in a deep dish, first the potatoes, followed by the hot cheddar cheese sauce, drained corn, crispy bacon, and finely chopped chives.