Queso

I mentioned yesterday that this was a really pedestrian version of Magnolia's Mud. That's pretty much true. I went the super lazy route, not bothering to buy a tomato to make a proper pico, using the last of the pickled jalepenos instead of ponying up the 5 cents for a fresh one, and using entirely less cheese than one probably should use. I also didn't add the fresh items (avocado excepted) to the mix after it was cooked - I just dumped everything into the saucepan at once and let it figure itself out. I was really hungry, what can I say? Though on the cheese front, I actually used less because I like my queso a lot more tomatoey than most people do. Given I'm the only one eating it (with pita chips!), I figured I should just do whatever I want. So, I'll put the normal person way in parentheses below. I ate this as a meal (okay, 2 meals), but mostly it'd be served as an appetizer to feed more people. Hope you enjoy!

1/2 pound Velveeta or similar (1 pound)
1 can Ro-Tel tomatoes (I leave the juices in but I think a normal person wouldn't)
1 cup cooked and drained black beans
1/8 cup pickled jalepenos (1 fresh, sliced thinly)
1/8 red onion, diced (use pico here in place of the onion and pepper)
1/2 green bell pepper, diced
1/2 cup canned black olives, sliced (I don't think this is really supposed to be in there but I like olives so I don't care)
1 avocado, sliced or diced

My way: Put everything but the avocado in a saucepan and turn it to low heat. Let it cook until the cheese is melted, stirring periodically. Add avocado and eat with chips. Serves 1.

The right way: Combine cheese and drained tomatoes in a saucepan and melt over low heat, stirring frequently. When melted, stir in beans (or you can put them on the bottom of the serving vessel then top with the queso and let your eaters stir it in themselves) and jalepenos (and olives if you're using), then heat through. Top with pico de gallo and avocado, then serve with chips. Serves 4.

This, by the way, is another one of those recipes that looks utterly disgusting but tastes awesome.

Comments

  1. j.10:50 AM

    Looks yum to me. There's something about velveeta that's just so trashy, I love it. Like plastic lawn flamingos. And it tastes good too.

    ReplyDelete
  2. Allie2:34 PM

    Normally Velveeta and similar "cheeses" ick me out, but they really are the perfect thing to use for queso. But I'm on board w/ the lawn flamingos!

    ReplyDelete
  3. Astra Libris3:37 PM

    This looks SO comforting and delicious!!

    ReplyDelete
  4. Allie4:43 PM

    Thanks, Astra!

    ReplyDelete

Post a Comment

Popular posts from this blog

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe...
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi...
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more