Hot and Crispy Pillbug from Emperor's New Groove
Dive into the world of The Emperor's New Groove with this crispy, cheesy pillbug-inspired dish, perfect for adding a quirky twist to your meal.
Ingredients
FOR PILLBUG SHELL
FOR FILLING
- ¾ pouch instant potatoes sour cream & cheese flavor, etc
- 8 oz Velveeta cheese block
- 4 cups milk + more as needed
- 4 jumbo olives sliced into eighths for legs
Instructions
- In a large bowl, mix the blue corn meal and salt with the olive oil until crumbly. Gradually pour in the water, adding drops of blue food coloring if desired, to achieve optimal color.
- Mix until a sticky dough forms. Knead with your hands until the dough is no longer sticky. Let it rest, covered, for 15 minutes. Meanwhile, preheat the oven to 375°F.
- Roll the dough into a thick log shape. Place it in a greased loaf pan, covering with plastic wrap. Press the dough into the bottom and up the sides of the pan, ensuring an even layer and no edges are poking through.
- Bake for 20-30 minutes, until the edges are crispy and the bottom is firm. The dough will shrink and harden as it cools.
- In a large pot over medium-high heat, add milk. Stir in the cheese until it melts into the milk. Whisk in the instant potatoes, combining well. If the mixture is too thick, add more milk; if too thin, add more instant potatoes.
- Pour the potato filling into the pillbug shell. Arrange the sliced olives along the edges of the shell to resemble pillbug legs. Serve immediately with chips or vegetables for dipping, or break off pieces of the shell for dipping. Enjoy!
Notes
Reheating Notes: The filling will firm up as it cools. To get it back to dip consistency, scrape the filling out of the shell and reheat until creamy. A few tablespoons of milk or water can be used to get it back to the correct texture. Store leftovers in airtight container. Eat within 3 days.
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