This weekend is a bit of a junk-food mecca with the Superbowl happenings. I found this amazing recipe via The Culinary Adventures of a New Wife blog. Considering my love of all things cheese and this weekend being Superbowl weekend, I couldn't help but repost. I haven't taken the time to calculate the Points value of this one, so eat at your own risk! (But how can you not eat queso?!)
Chile Con Queso with Baked Lime Tortilla Chips
Eating Well, Feb '09
2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup light colored beer
1 1/2 cups milk, divided
3 tbsp cornstarch
1 3/4 cup shredded sharp Cheddar
1 10 oz can Rotel (drained)
2 tbsp fresh lime juice
1 tsp salt
1 tsp chili powder
cayenne pepper to taste
1/4 cup scallions
2 tbsp fresh cilantro
1. Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.
Chile-Lime Tortilla Chips
12 6 inch corn tortillas
cooking spray
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt
Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters. Place wedges in an even layer on 1-2 cookie sheets. Combine lime juice & chili powder in a bowl. Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes. Try flipping them mid-bake to get an even crispiness.
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2 comments:
You know, I was getting hungry for lunch & came across this....YUM!
I think I may have to try this out sometime. It looks delicious.
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