Crazy Heart, the film for which Bridges is nominated, is partly set in Santa Fe. Laird's version of this popular southwestern dish is rich and indulgent. She says the original recipe came from Diane Clement at the Tomato, but she has tempered it over the years. She makes a double batch and freezes half, often in little ramekins.
- 3 tablespoons vegetable oil
- 1 cup finely chopped red onions
- 3 cups chopped red peppers
- 2 tablespoons chopped garlic
- 1 cup finely chopped, seeded jalapeno peppers
- ½ teaspoon crushed dried red pepper flakes
- 2 cups corn niblets, drained if canned
- ¼ cup chili powder
- 3 tablespoons cumin
- ½ cup lime juice
- 2 teaspoons grated lime rind
- Salt and freshly ground pepper
- 16 ounces (500 grams) cream cheese, softened
- 2 cups sour cream
- 2 cups shredded Monterey Jack cheese
- 2 cups chopped tomatoes
- ¼ cup chopped coriander (optional)
Preheat oven to 350 F.
Heat oil in a large sauté pan over medium heat. Add onions, red peppers, garlic, jalapeno peppers and red pepper flakes and sauté for 5 minutes or until softened. Add niblets, chili powder and cumin and sauté for 2 minutes to combine flavours. Add lime juice and rind and season with salt and pepper to taste. Set aside to cool.
Place cream cheese in a food processor and process until softened. Add sour cream and blend until just incorporated. Stir in shredded cheese.
Combine cheese and vegetable mixtures and place in a casserole dish. Bake for 25-30 minutes or until bubbling. Top with chopped tomatoes and coriander and serve with tortilla chips. Serves 8 to 10.