SPICY PINEAPPLE WEDGES
"I love to give tangy, sweet pineapple the Mexican-corn treatment by sprinkling it with salty Cotija cheese and dusting it with cayenne pepper." -Chris Morocco, associate food editor
Provided by Bon Appétit Test Kitchen
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper.
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