I have an event coming up and the person who usually brings the popular 'Ghost Pepper Cheese Dip' can't make it.
I've order some 'Smoked and Dried Bhut Jolokia Ghost Chili Pepper Pods' but I have not idea how to deal with them.
I figure I need to soak them, then mince them and integrate them into a queso.
But that seems to too simple...insanely hot peppers, meat and cheese.
I'm thinking Velvetta, 80/20 hamburger, rotel, cumin...and maybe sour cream (to kill some of the fire)...
I'm make shots in the dark.
Any advice would be welcomed.