Now, from the title of this post you may think these two items are related, but they totally aren’t. Just two super yummy treats I’ve had and/or served recently that were too good not to share.
Queso and Fresh Salsa
My senior year of college I lived with three girls from Texas who became life long friends. Although we don’t live near one another, or even in the same state, we remain friends and they hold a special place in my heart. I always think about them when I make “queso”. I was introduced to “queso” by the girls when Jenny made her famous recipe early on in the year we lived together.
Jenny, Colleen, Holly and I the last few weeks of senior year.
This treat usually started as a weekend afternoon snack, and always made its way back out late at night. The salsa we made to go with it was a recipe from our roommate Holly’s mom. The two recipes are totally opposite in that one is healthy and one is really not, but both taste fantastic and are even better when eaten together (preferably on one scoop cup chip!). We made these on a regular basis that year, and I continue to make them now…seven years later.
1. Boil fresh corn, cut off the cob (you can use canned, in college we definitely did) and let cool in the fridge.
2. Mix together corn, a can of rinsed and drained black beans, two chopped bell peppers, fresh chopped cilantro and lime juice.
1. In a pan, sauté one chopped onion, a few cloves of chopped garlic, a small can of diced green chilies and a can of Rotel (a tomato, onion, pepper mixture found in the Mexican food aisle or with canned tomatoes) and some salt and pepper.
2. In a pot, melt together one package of Velveeta cheese and one package of Cracker Barrel sharp cheddar cheese with a splash of milk. Cut up the cheese to help it melt faster and more evenly, and stir as it’s melting to avoid the mixture burning at the bottom of the pot.
3. When the cheese mixture is melted, pour the sauté mix into the pot and combine.
4. Serve in a small bowl so it’s easy to refill and reheat, or if you are taking it somewhere, put in a crockpot and keep it on warm or low and serve from there. You can also eat it right out of the pot, we totally did.
Both of these are great as dips and as toppings for taco night, as in the picture above.
Summer Cocktail –
Like I said this recipe has nothing to do with queso, but my husband made these Sunday night for us for the finale of Game of Thrones and they were amazing!
Over the weekend we had made a big fruit salad with fresh basil as a fun touch. Saturday, we took the left over fruit salad and blended it with ice. We then froze the mixture in ice cube trays. Sunday, we melted a few of the ice cubes, Todd shook the juice with vodka and a squirt of lime and then poured it over a few more of the frozen fruit ice cubes. It tasted awesome!
Our little one is loving the frozen fruit cubes as a treat, too. I will definitely not be letting left over fruit salad go to waste anymore!
Queso and Cocktails