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A wondrously cheesy dip made with peppers, sweet onion, two types of cheeses, spicy jalapeno and zesty lime.
1. In a small bowl, whisk 1/4 cup of the milk with the cornstarch. Set aside.
2. Heat a large skillet over medium-high heat. Add the oil, onions, garlic, green pepper and jalapeno. Saute until soft, about 7 minutes. Season with salt and pepper.
3. Add the chicken broth and the remaining 3/4 cups of milk (the milk without the cornstarch) to the skillet. Bring to a boil, then reduce heat and cook for about 3 minutes.
4. Add the milk/cornstarch mixture to the skillet. Reduce heat to low. Stir and simmer until it bubbles.
5. Add the scallions, diced tomatoes, lime juice, lime zest, chili powder, cumin and red pepper flakes. Stir and season with salt and pepper.
6. Remove skillet from heat. Add the two cheeses, stirring well. Taste test and season with salt and pepper to your liking. If you’d like the queso spicier, add more chili powder and/or red pepper flakes.
7. Serve hot with tortilla chips.
Adapted from SkinnyTaste.com who adapted it from Slender Kitchen.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!