Hello from Sunny California (for real it’s 90 degrees outside).
Today at Trader Joe’s the cashier looked at me and was all “Gosh, it’s just so hot out” I seriously wanted to throw watermelon at him and dance with joy. I LOVE the heat!
I know you probably think that I’m cray but I truly believe my body just does better in warmer temperatures. I’ve never really been tested but I’m quite certain that my body runs on low blood pressure or I am slightly anemic because I have been cold like this my WHOLE life and I grew up in sunny southern California. Crazy, I know.
I have been recipe testing this week (which means I’m at Trader Joe’s like every day!) and also started a new project with Purely Elizabeth! We have done two shoots with them to launch some of their new products. You can check them out here and here! We (by we I mean Abbie and I) are going to start shooting a months worth of content for them each month! It’s an exciting opportunity and I’m thrilled to add another client of stable work!
A lot of bloggers don’t chat about this but it provides a great deal of security in this freelance world and I couldn’t be happier to take it on. Plus, those Purely Elizabeth ladies are some serious gems! I love working with them and creating beautiful work together!
Between client work and some other spring recipes I have also dove HEAD first into Cinco De Mayo recipes! I have got so much goodness coming to you. If you didn’t already know I’m kind of guacamole and margarita obsessed. Like, if I was stranded on a desert island those two things would get me through. I can’t remember the exact point where I fell in love with tequila but just smelling a good anejo makes me so happy.
I sound like an alcoholic but seriously, it’s my favorite. I love the aroma when you cook with tequila, the citrus based cocktails and just generally the taste. Which means Cinco De Mayo is my FAV. If you want to get started early be sure to try these blood orange margaritas or these lime and chili mezcal beergaritas!
I may be jumping the gun just a tad but this green chile queso was just too good not to spread to the masses. It is taco Tuesday after all?! This queso recipe seems 100% appropriate 😉
I think I love queso almost as much as I love guacamole. The margin of love is quite small. The only thing that holds me back is queso makes me feel mega bloated and once I start I have a real hard time stopping. Anyone else?!
Queso is an absolute must at any Mexican gathering and ESPECIALLY on Cinco De Mayo!
If you are a green chile enchilada lover, this is the queso for you. The queso starts off with a standard red onion/jalapeno flavoring base. The onions and jalapeno break down to ensure a super creamy queso. If you don’t like spicy you can omit the jalapeno and if you LOVE spicy you can totally add in some more!
Next, you will make simple roux to thicken the queso up. This helps the queso become super creamy without having to add anything in like velveeta. This queso consists of shredded cheddar and monterey jack cheese. Both of these cheeses are great melters and set this melty dish up for a classic flavor.
My favorite addition and the ultimate easy flavor boost is a can of green chilis! Canned green chilis are one of my pantry secret weapons. Whenever I am making a Mexican dish I usually sneak in a tiny can for an extra boost of flavor! Just add in the green chilis right before your shredded cheeses! I love to serve this queso up with freshly chopped cilantro and salty restaraunt style chips!
Green Chile Queso
2 Tablespoons of unsalted butter
3 Garlic cloves, minced
1/4 Red onion, diced
2 Tablespoons of all purpose flour
1 Cup of milk
1 4.5 Ounce can of green chilis
1/2 Teaspoon of kosher salt
1/2 Teaspoon of ground cumin
1 Jalapeno, minced
1 Cup of shredded monterey jack cheese
1 Cup of shredded cheddar cheese
Chopped cilantro + chips for serving
In a small cast iron or heavy bottom skillet heat unsalted butter on medium heat until melted, 1-2 mins. Add in red onion and cook for 2-3 minutes or until translucent. Add in minced garlic and continue to cook for 1 minute. Sprinkle flour over onion/garlic mixture and cook for 1-2 minutes.
Pour milk to onion mixture slowly. Whisk mixture continuously for 2-3 minutes or until mixture begins to thicken. Whisk in salt, cumin, jalapeno and green chilis to queso base. Remove from heat and whisk in cheeses until everything has melted. Serve with freshly chopped cilantro and thick blue corn chips!