Subj : Tailgating Grub - 01
To : All
From : Dave Drum
Date : Sun Sep 29 2024 03:02 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Queso
Categories: Cheese, Vegetables, Herbs, Dips, Chilies
Yield: 6 Servings
MMMMM---------------------------QUESO--------------------------------
2 lb Block processed American
- cheese
10 oz Can diced tomatoes w/chiles
- (Ro*tel)
Tortilla chips; for serving
MMMMM-----------------------ADDITIONS (OPT----------------------------
1 c Rinsed canned black beans
3/4 c Thin sliced scallions
1/2 c Chopped cilantro
2 cl Garlic; minced
1/2 ts Ground cumin
1/2 ts Red-pepper flakes; more to
- taste
1/4 ts Dried Mexican oregano
1/4 ts (packed) fresh lime zest
+=PLUS=+
2 ts Lime juice
Minced canned chipotle
- chilies en adobo
Salt
Rough chop the processed cheese in 1" cubes, then add
to a medium saucepan. Stir in the tomatoes and their
juices, plus 2/3 cup water, then heat over medium-low,
stirring frequently, until cheese is melted and mixture
is creamy, 5 to 7 minutes. You can stop here, and serve
immediately with chips, or proceed to Step 2, if you're
feeling extra.
Stir in any combination of desired additions: black
beans, scallions, cilantro, garlic, cumin, red-pepper
flakes, oregano, and lime zest and juice. Heat over low,
stirring occasionally, until warmed and flavors meld,
about 5 minutes. If you like some extra heat, stir in
chipotle chiles en adobo. Season to taste with salt, and
additional red-pepper flakes, if desired, and serve
immediately. (You could also keep your queso in a
slow-cooker on a low setting, stirring occasionally, to
keep it molten.) Mixture will keep refrigerated for up
to 1 week.
By Alexa Weibel
Yield: 6 cups
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... "Vegetarian: A person who eats only side dishes." -- Gerald Lieberman
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