Tag Archives: cheesy

Corn and Jalapeno Dip

Corn and Jalapeno Dip
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My Mom’s 87 year old boyfriend loves corn. For her birthday I did a hamburger slider party and made a few dips for the crew. My queso is a little spicy so while this has jalapeno’s it isn’t spicy at all due to the counterbalance of sweet from the corn and cream from the cheeses.

Ingredients
3 can (15oz) whole kernel corn (drain each)
5 jalapenos, seeded and diced
1-2 shallots grated or diced finely
1/2 cup sour cream
8 oz of cream cheese
1 cup shredded from the block Pepper Jack cheese
1/2 cup grated Parmesan cheese

Top with
Diced green onions and crispy roasted bacon and serve with crackers or chips.

Directions:
1. Roast some bacon in the oven 300 degrees for 50 minutes or until crispy.

2. Dice and seed your jalapenos and mince your shallot/s. In a crockpot or over the stove (medium low) add your peppers and shallots and cook them while you prep all your other ingredients.

3. Shred your pepper jack and cube your cream cheese so they will melt easily. Add everything into the crockpot and cover. Stir every 5 minutes or so to keep it melting evenly. Once fully melted into a proper dip you can turn your crock to warm until ready to serve.

Top with crispy bacon bits and diced green onions along with your chip or cracker of choice. Tortilla chips are what we used but Fritos would be fine also.

Authentic Cheese Enchildas

Authentic Cheese Enchiladas

  • Servings: 4-6
  • Difficulty: easy but several steps
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Authentic Cheese Enchiladas
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If it’s worth doing, it’s worth doing right. This saying is one that Jill takes to heart. I on the other hand don’t think everything is worth doing 100% because not all things are equal. It’s possible that “time” is more valuable than the task. Well that’s not the case when you are dealing with a classic like cheese enchiladas.

Sylvia Casares runs a place in Houston called Sylvia’s Enchilada Kitchen. In 2011 she did an article in Texas Monthly about cheese enchiladas. I basically follow her recipe. I think the combination of the Cheddar and creaminess of American cheese works best.

Ingredients:
Chile Gravy
1 white onion (chopped)
5 cloves of garlic
½ lb of lean ground beef
2/3 cups vegetable oil or lard
2/3 cups flour
2 cups beef broth
2 cups water
3 tbs chili powder
1 tbs Kosher salt
3 tsp Cumin
2 tsp of Cayenne Pepper
2 tsp Black pepper

12 corn tortillas
7 Guajillo chiles (stems and seeds removed)
2 Arbol or Ancho chilies , stems removed
½ cup water
½ vegetable oil

5 cups of shredded cheddar
2 cups of shredded yellow American
Chopped white onions (optional)
Cilantro and green onion topping (optional)

Directions:
1. Chili gravy is a three step process. Take your onion and garlic and rough chop them and put them in a blender until smooth. In a small pot add your beef and this onion/garlic slurry and cook for 30mins on medium heat. It’s not pretty but part of the process.

2. About 25mins into your meat mixture, get your beef stock and water in a bowl and microwave for 3mins. Get all your seasonings together in a small bowl.   Now start your roux by combing your flour and oil in a large skillet on medium heat. Stir until golden brown and smooth (see pic).IMG_8462

3. Now add your beef stock water, seasonings and beef mixture and stir on medium low heat. IMG_8467

4.While cooking your gravy, take another small pot and bring ½ cup of water to a boil and add your dried chilies bring it down to a simmer and cover.   Cook for about 10-15mins and add water as necessary. Turn off and cool slightly before adding to a blender and mixing it smooth.   Strain it into a pie dish (see pic).IMG_8464

5. Shred your cheeses and prepare for assembly by dipping your tortillas in the chili sauce and stacking them in another pie plate. Once done you will heat them in oil so that they are pliable. Get about ½ up of oil on medium high heat and take your chili soaked tortillas and one by one put them into the oil for about 5 seconds and stack back into the pie plate.IMG_8466

6. Take a 9×12 baking dish and take you tortillas and fill with the cheese mixture. Roll them up, seem side down and put them in the dish. Cover with chili and top with extra cheese.

7, Bake in a 375 degree oven for about 15mins until the cheese is melted.   Serve as is or top with onions, green onions and/or cilantro or sour cream.IMG_8470