Subj : Tailgating Grub - 01
To   : All
From : Dave Drum
Date : Sun Sep 29 2024 15:12:00

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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