I still have someone to help me 2 hours a day during the week. The help in the kitchen is very much appriciated when there is a lot of peeling and chopping involved.
I read a book and they raved about a recipe of Tex Mex Queso. Warm creamy cheese with a spicy tangy topping of Pico de Gallo. I went on Pinterest and looked for methods.
The cheeses are the ones available here, but they are tasty and good quality.
Dip:
80 g white and yellow cheddar, 40 g Leerdamer, 3 tsp corn starch
1 red bell pepper, 1 yellow chili, 2 spring onions, 1 clove of garlic, 3 pickled hot peppers, 1/4 bunch coriander leaves
1 tsp butter, 1 tsp rapeseed oil, 200 ml evaporated milk, 80 ml water, 2 tbsp milk
1/2 tspCayenne, 1/2 tsp cumin seeds, pepper
Pico de Gallo:
2 tomatoes, 1 green chili, 1 lime, 1 red onion, 1/4 bunch fresh coriander, salt, olive oil
Mix the greated cheese with the cornstarch.
Chop all veggies, leave the coriander greens for last. In a wide pan melt butter and add oil and the fresh veggies. The pickled chilis are going in later. After 5 min pour in condensed milk and water and bring to a boil. Melt the cheeses in. That will thicken the sauce. Now in with the pickles and the seasoning.
Finish with fresh coriander.
Serve with Tortilla chips or flatbread . Top with Pico de Gallo.
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