1. CHILE CON QUESO: with Ghostadas (not in book, but can be seen here)
(Serves 8 to 10)
Ingredients:
– ½ yellow onion, finely diced (about ¾ cup/100g)
– 1 large Green Chile, seeded and finely diced (about ½ cup/55 g)
– 1 teaspoon powdered chicken bouillon
– ½ cup (120 ml) buttermilk
– 1/3 cup (80 ml) heavy cream
– 1 pound (454 g) Land O’Lakes Extra Melt American cheese or Velveeta, cubed
– 2 Ounces (57 g) Monterey Jack, shredded (about ½ cup)
– ½ teaspoon garlic powder
– Tortilla Chips
– Pico de Gallo or Salsa
Recipe:
1. Add the onion and green chile to a large pot, and cover with ¾ cup (180 ml) water. Set over medium high heat and bring to a boil. Reduce the heat to medium, and simmer until soft, about 5 minutes. Reduce the heat to low, add the bouillon, and stir to dissolve.
2. Stir in the buttermilk and heavy cream, and add the extra melt. Continue cooking on low, stirring often until most of the cheese has melted, about 8 minutes.
3. Toss the Monterey Jack with the garlic powder. (This prevents the garlic powder from clumping.) Add it to the pot in three batches, stirring vigorously between additions and letting the cheese melt before adding more, until the mixture is totally smooth, about 4 minutes.
4. Taste the queso for consistency. If you want to thin it out, add up to ¼ cup (60 ml) hot water, 1 tablespoon at a time to reach your desired consistency. If you want it to thicken, continue cooking it over low heat, stirring often. Keep in mind that the queso will thicken significantly as it cools. Transfer it to a bowl and serve with tortilla chips and Pico de Gallo or salsa.
5. To make it a Bob, add any combination of the following: a scoop of guacamole, sour cream, taco meat, and/or black beans
VEGETARIAN QUESO: “To make this vegetarian, use vegetable bouillon instead of chicken (or omit the bouillon all together) and black beans instead of taco meat. “
PREP AHEAD NOTE: Make up to 1 week in advance. Store in an airtight container in the fridge. Before serving, reheat on the stove over low heat, in the microwave, or in a slow cooker.
2. FUN DIP FRIES: paired with three squeeze bottles of Swayze Sauce
(Serves 2)
Ingredients:
– 2 Sweet potatoes (about 1 pound/ 454 g)
– 1 tablespoon olive oil
– ½ teaspoon kosher salt
– Freshly ground black pepper
– Pinch of Cayenne (optional)
Recipe:
1. Preheat the oven to 425F (215 C). Line a large baking sheet with parchment paper.
2. Peel the sweet potatoes (or not!) and cut them into fries about ¼ inch (6mm) wide and 3 inches (7.5 cm) long.
3. Toss the potatoes with the olive oil, salt, pepper, and cayenne (if using) in a medium bowl until evenly coated. Spread them out in a single layer baking sheet
4. Bake for 15 to 20 minutes, until they are browned on the bottom, and then flip them over and bake for another 10 to 15 minutes, until deeply browned all over.
5. Remove from the oven, and allow to cool for 5 minutes. Serve with the Lime Crème Fraiche and the Garlic and/or Cinnamon Toast Crunchies, and dip, baby, dip.
HACKABLE: Sub ¼ cup (55 g) sour cream mixed with a spritz of lime juice for the crème fraiche.
PREP AHEAD NOTE: Make the Lime Crème Fraiche up to 2 weeks in advance. Store in an airtight container in the fridge.
2B. LIME CRÈME FRAICHE:
(Makes 1 cup, 220 mg)
Ingredients:
– 1 cup (240 ml) heavy cream
– 2 tablespoons buttermilk
– 1 ½ teaspoons fresh lime juice
– Pinch of kosher salt
Recipe:
1. Place the heavy cream and buttermilk in a small container with an airtight lid. Cover and shake vigorously for 30 seconds.
2. Leave the container at room temperature until crème fraiche thickens to your desired consistency, 12 to 30 hours.
3. Stir in the lime juice and salt
PREP AHEAD NOTE: Make up to 2 weeks in advance. Store in an airtight container in the fridge.
2C. GARLIC TOAST CRUNCHIES:
(Makes about 1 cup, 110 g)
Ingredients:
– 3 cups (100 g fresh or 80 g stale) sliced or torn 1-inch (2.5 cm) pieces of bread
– 6 tablespoons unsalted butter, melted
– ½ teaspoon garlic salt
– ¼ teaspoon garlic powder
– 1 garlic clove, grated
Recipe:
1. Preheat the oven to 325 F (165 C). Line a baking sheet with parchment paper.
2. Place the bread pieces in a food processor, and pulse to form about 2 cups (480 ml) of coarse crumbs. Transfer the crumbs to a medium bowl, and add the butter, garlic salt, and garlic powder. Toss until the mixture is evenly combined and the breadcrumbs have soaked up all that butter.
3. Spread the crumbs onto the baking sheet, and toast for about 20 minutes, tossing halfway through, until light golden brown. Remove from the oven and let cool for 2 minutes.
4. Carefully transfer the crumbs to a bowl. Add the garlic, and toss to combine.
5. Return the crumbs to the baking sheet, and toast for another 2 to 3 minutes.
6. Remove from the oven and let cool.
PREP AHEAD NOTE: Make up to 1 month in advance. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
*FREEZABLE*
SPECIAL EQUIPMENT: Food Processor
2D. CINNAMON TOAST CRUNCHIES:
(Makes about 1 cup, 110 g)
Ingredients:
– 3 cups (100 g fresh or 80 g stale) sliced or torn 1-inch (2.5 cm) pieces of bread
– 6 tablespoons unsalted butter, melted
– 3 tablespoons sugar
– 1 tablespoon ground cinnamon
– ¼ teaspoon kosher salt
Recipe:
1. Preheat the oven to 325 F (165 C). Line a baking sheet with parchment paper.
2. Place the bread pieces in a food processor, and pulse to form about 2 cups (480 ml) of coarse crumbs. Transfer the crumbs to a medium bowl, and add the butter, sugar, cinnamon, and salt. Toss until the mixture is evenly combined and the breadcrumbs have soaked up all that butter
3. Spread the crumbs onto the baking sheet, and toast for about 20 minutes, tossing halfway through, until golden brown
4. Remove from the oven and let cool.
PREP AHEAD NOTE: Make up to 1 month in advance. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
*FREEZABLE*
SPECIAL EQUIPMENT: Food Processor
