Wednesday, January 30, 2013

Spicy Cajun Queso

After an extended hiatus to have my baby (which is why I’m up this hour) I am back in the kitchen, testing and perfecting cheese inspired recipes. And it is great to be back! To kick off my return, why not go big and bold. This week we are featuring Beehive's Smoked Habanero Cheddar. Just in time for my favorite of all glutinous holidays: Super Bowl. If those little sausages that sit in sauce all day aren't your thing, then allow me to suggest you come by the warehouse.

Believe it or not, you do not need processed, rubber cheese to make queso. We’re better than that! Made with a blend of spicy cheddar and Carmody, this queso is all grown up. In the spirit of Mardi Gras I put a creole spin on this game day fare.

1/2 cup milk
1 tablespoon cornstarch
6 oz Smoked Habanero Cheddar, shredded
6 oz Carmody, shredded (or any melter you like)
1 tomato, seeded and chopped
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Slap Ya Mama seasoning
peper to taste
Slow Dough baguette, toasted and sliced

In medium saucepan, heat oil and saute all of the veggies until tender. Season veggies with Slap Ya Mama, add pepper to taste. In a seperate saucepan, whisk milk and cornstarch together until no lumps remain. Cook over medium heat and continue whisking, until mixture thickens. Stir in cheeses. Reduce heat to low and continue cooking, stirring frequently, until cheese is melted and smooth. Stir in spicy veggie mixture to combine. Keep warm in a mini slow cooker and serve with toasted baguette.

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX