Green Chile Corn Cheese Dip
2 slabs of cream cheese
8 oz. slab of pepperjack cheese
6 oz. package of cojita Mexican cheese
1 small can roasted green chiles, hot or mild to your taste (or about half a jar of 505 Hatch Green Chile sauce).
1 poblano (also called pasilla) pepper, finely diced
1/2 jalapeno (more or less to your heat tolerance) finely diced
2 ears of corn
1/2 bunch of cilantro finely chopped
1 tablespoon Tajin spice mix
1/4 onion finely diced
Lightly oil, salt and roast the corn at 450 until it looks "roasted" (even better do it on a grill). Put the chopped poblano, jalapeno and onion in a pan and roast it until tender in the same oven (it'll take less time than the corn). If you don't have fresh corn, you can probably use canned or frozen corn, drain the liquid and spread the corn on an oiled baking sheet, salt it and roast it.
Meanwhile, put the cream cheese, pepper jack and cojita in a 9"x9" pan, roughly break it up and spread it around in the bottom, sprinkle it with the Tajin, cilantro and canned chiles.
When the peppers and corn are done, strip the corn off the cob, sprinkle it and the roasted peppers/onions on top of the cheese mix. Cover with foil, bake in a 325 oven for about 45 minutes until the cheese is melted and you can stir it all together.
Serve with tortilla chips.
2 slabs of cream cheese
8 oz. slab of pepperjack cheese
6 oz. package of cojita Mexican cheese
1 small can roasted green chiles, hot or mild to your taste (or about half a jar of 505 Hatch Green Chile sauce).
1 poblano (also called pasilla) pepper, finely diced
1/2 jalapeno (more or less to your heat tolerance) finely diced
2 ears of corn
1/2 bunch of cilantro finely chopped
1 tablespoon Tajin spice mix
1/4 onion finely diced
Lightly oil, salt and roast the corn at 450 until it looks "roasted" (even better do it on a grill). Put the chopped poblano, jalapeno and onion in a pan and roast it until tender in the same oven (it'll take less time than the corn). If you don't have fresh corn, you can probably use canned or frozen corn, drain the liquid and spread the corn on an oiled baking sheet, salt it and roast it.
Meanwhile, put the cream cheese, pepper jack and cojita in a 9"x9" pan, roughly break it up and spread it around in the bottom, sprinkle it with the Tajin, cilantro and canned chiles.
When the peppers and corn are done, strip the corn off the cob, sprinkle it and the roasted peppers/onions on top of the cheese mix. Cover with foil, bake in a 325 oven for about 45 minutes until the cheese is melted and you can stir it all together.
Serve with tortilla chips.
Council of Chalcedon Canon 21: "Clergymen and laymen bringing charges against bishops or clergymen are not to be received loosely and without examination, as accusers, but their own character shall first be investigated."
Let no one do anything that has to do with the church without the bishop. Only that Eucharist which is under the authority of the bishop (or whomever he himself designates) is to be considered valid. Wherever the bishop appears, there let the congregation be, just as wherever Jesus Christ is, there is the catholic church. It is not permissible either to baptize or to hold a love feast without the bishop. But whatever he approves is also pleasing to God, in order that everything you do may be trustworthy and valid (To the Smyrnaeans 8:1b -2, from "The Apostolic Fathers," 2nd edition, trans. J. B. Lightfoot and J. R. Harmer, ed Michael W. Holmes, (Grand Rapids, MI: Baker Book House, 1989) p. 112f).
-St. Ignatius of Antioch
-St. Ignatius of Antioch
Ordinary Magisterium is the perennial teaching of the Pope and the Bishops in union with him around the world. To capriciously say that only extraordinary Magisterium dogmas are infallible is false and heretical. Lumen Gentium n.25, Humani Generis n.21,