Laithwaite Wine Club's Alessandro Gallici Prosecco
Prettiest bottle too!
Dallas's CLASSIC TEX-MEX QUESO
INGREDIENTS!
2 tablespoons unsalted butter
½ medium onion chopped, about ½ cup
2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
3 cloves garlic minced
1 tablespoon Serrano chiles pickled, (optional)
1 cup cherry tomatoes halved
1 13 oz. can evaporated milk
2 tablespoon corn starch
1 cup water
½ lb American cheese yellow, grated
½ lb American cheese white, grated
1 teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon black pepper freshly ground
½ teaspoon Kosher salt
1 4.5 oz can green chiles
1 tablespoon cilantro fresh, chopped
Pico de Gallo for garnish
Tortilla chips for dipping
DIRECTIONS
1. Heat the unsalted butter in a large skillet over medium heat.
2. Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
3. Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
4. In a medium bowl, add the corn starch to the evaporated milk and whisk until dissolved and incorporated. Whisk in the water and add it to the veggies in the skillet.
5. Stir with a wooden spoon until just starting to thicken.
6. Add in the cheese and stir until completely melted.
7. Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro. Bring to just a simmer and let cook for a couple of minutes.
8. Transfer to a warmed bowl or small slow-cooker and top with Fresh Pico de Gallo and warmed tortilla chips.
