In the weeks building up to Super Bowl Sunday, I receive an unusual amount of phone calls from my dad. We have very important discussions regarding game day menu, Super Bowl trivia (which I suck at) and reminders that we start pre-gaming at 10am. Since working with the Dairymaids, I have really up'ed my queso game. Last year, I made a Spicy Cajun Queso. I was extremely flattered that The Queso Queen herself, made my recipe and lovingly called it "Queseaux". Hopefully, she will approve of this creamy curry concoction and give it a better name.
1 tablespoon cornstarch
8 oz Marieke Cumin Gouda, grated
8 oz Wagon Wheel, grated (or any melter you like)
1 15 oz can chickpeas
1 medium yellow onion, chopped
2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil
1 tablespoon curry
1/4 teaspoon ginger powder
1/4 teaspoon kosher salt
Garlic naan bread, toasted and cut into wedges
Directions:
Heat oil and saute onions and chickpeas together, season with salt and a pinch of curry. Cook until onion is tender and chickpeas are golden and cooked through. In a separate 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 onion, chickpeas and remaining curry powder to combine. Keep warm in a mini slow cooker and serve with toasted naan.
Directions:
Heat oil and saute onions and chickpeas together, season with salt and a pinch of curry. Cook until onion is tender and chickpeas are golden and cooked through. In a separate 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 onion, chickpeas and remaining curry powder to combine. Keep warm in a mini slow cooker and serve with toasted naan.
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