Cornbread Trifle
One box of cornbread prepared and cubed
6 large poblano peppers roasted or 4 small cans of green chilis
2 cans black beans, drained
2 cans Rotel
2 Ranch dip mix
2 sour cream
1 c shredded cheese
2 T Tajin
Pair with Boot Hill Distillery Whiskey Cola
We decided to change up the trifle tradition and go savory southwest. This dish is easy to make; once you cube up your cornbread, chop your poblano peppers, drain your black beans and Rotel, mix the Ranch dressing mix with the sour cream, then you are ready to layer. We also like to add a little spice with a sprinkle of Tajin on the cornbread in each layer too. This dish is great for any part or even tailgate, plus it can be made in any large dish that allows for layering! Since you put the work into your dish, make it easy on yourself and pair it with a simply delicious Boot Hill Distillery Whiskey Cola
