Shelly's Recipe

COTIJA-SERRANO BUTTER

Category: Miscellaneous

In a small mixing bowl, beat 1⁄2 cup softened butter; 2 tablespoons finely shredded or grated cotija or Parmesan cheese; half to 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped;
11⁄2 teaspoons lime juice; and 1⁄4 teaspoon chili powder with an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for 1 to 24 hours to allow flavors to blend. Bring the butter to room temperature before serving. Makes 2⁄3 cup.