Game Day Queso and Salsa
Game Day Queso and Salsa
Prep time:
Cook time:
Total time:
Serves: 6-8
My boyfriend and I have been flooded out of our apartment in Boulder, Colorado and have been living with his parents, in his childhood bedroom for months now while our apartment is under construction. While we’re definitely anxious to get back we’ve been having a ton of fun in the Bigger is Better state of Texas. Here, at least one meal a day incorporates the amazing, perfected TexMex cuisine. Salsa is their ketchup and queso is their mustard and I for one am not complaining. Through out our stay here we have created 2 of our favorite recipes that are the perfect companion to Football Sundays, friends and endless beer. Enjoy!
Ingredients
- Queso Dip:
- ½ head cauliflower (optional but SO good)
- 3 cups sharp cheddar
- 4 oz can green chilies
- 2oz chopped green onion (or shallots)
- 2 cloves garlic
- ¾ cup whole milk
- Cumin & Pepper to taste (optional)
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Salsa:
- 2 Cans of 14.5oz Stewed Tomatoes
- 4 Tomatillos
- 1 Yellow Pepper
- 2 oz Green Onions
- Cumin and Sage to taste
Instructions
- Queso:
- Preheat oven to 450 degrees.
- Break up cauliflower into tiny florets. Place florets on a baking sheet and sprinkle with lemon juice and olive oil. Let bake for 15 minutes, flipping occasionally.
- While cauliflower is baking:
- Pour olive oil on skillet over medium heat, sauté chopped garlic until fragrant. Add green onions and let cook for 3 minutes. Remove from heat and set aside.
- Combine ALL of your ingredients (3/4 cup whole milk, 2 cups sharp cheddar, cumin, green chilies, baked cauliflower, previously sautéed garlic and green onions) in a heavy bottom pan over medium heat. Stir until warm and melted. Add more milk if desired. Remove from heat and serve!
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Salsa:
- Add yellow pepper and stewed tomatoes to blender. Blend until consistent. Add remaining ingredients to the mixture and blend until desired consistency.
