Like Gold on a Tortilla Chip

Today I want to share a fav. Straight from the heart of the Texan who didn’t know the gold she had in front of her until it was gone. Obviously I am meaning my queso recipe. From tried and true measures to failures, and only having certain kinds of cheeses in the UK (cough – not American which is what it’s actually made from in most Tex Men restaurants) here it is:

  • 1-2 blocks of cheddar cheese
  • 1 smaller block of Mexican or spicy cheese
  • 1-2 cups of milk (or more for liquid purposes)
  • 1/2 sour cream (optional
  • 1/4 cup of cornstarch
  • 1 teaspoon garlic powder 
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • A generous splash of beer (optional – but actually makes a difference…)
  • Garnish with diced tomatoes and cilantro or Rotel if you have it (all optional)

Mix all together and slowly cook down. Add more milk if needed. Once it’s the consistency you want it, blend with a hand blender until smooth and creamy. Serve until you are satisfied.

This next recipe is from my Aunt Angie. I ate way to much of this stuff when I lived with her before getting married.

  • Salsa recipe:
  • 1 can of tomatoes
  • 1 can Rotel
  • 1 big piece of garlic
  • A small chunk of yellow onion
  • Sprinkle cilantro in it
  • Pinch of salt
  • A little lemon juice (or lime)

Now we can’t normally get Rotel over here unless you want to pay top quid for it, but I’ve been known to ask a family member to bring it over when they visit. Otherwise, you can make your own here. Sometimes I just diced tomatoes and some jalapenos to make up for the lack.