Author Archives: patty

Beer Cheese Soup from Leftover Queso

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prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES

Ingredients

  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and diced
  • 1 1/2 cups half & half, or evaporated milk (I used 2 cans of evaporated milk)
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded

Instructions

  • Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTES: We felt this was too bland, so we added in more Taco Seasoning, Cumin and salsa to taste

Any leftovers make great Beer Cheese Soup

Add one bottle (enough to make more “soupy”)

I also fried leftover Hash Browns and placed in bottom of soup bowl, then added soup

Best Queso Dip

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prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES

Ingredients

  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and diced
  • 1 1/2 cups half & half, or evaporated milk (I used 2 cans of evaporated milk)
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded

Instructions

  • Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTES: We felt this was too bland, so we added in more Taco Seasoning, Cumin and salsa to taste

Any leftovers make great Beer Cheese Soup

Add one bottle (enough to make more “soupy”)

I also fried leftover Hash Browns and placed in bottom of soup bowl, then added soup

Mexican Breakfast Burritos

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9 Servings Prep: 15 m Cook: 15 m

INGREDIENTS

  • 4 tablespoons butter, divided
  • 1 pound frozen shredded hash browns
  • 1 package McCormick® Original Taco Seasoning Mix
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell peppers
  • 1 pound ground breakfast sausage , cooked and drained
  • 8 eggs
  • 1/4 cup heavy cream
  • 9 medium flour tortillas
  • 2 cups shredded Cheddar cheese

INSTRUCTIONS

  1. Melt 2 tablespoons of the butter in large skillet on medium heat. Add hash browns and 1/2 of the Seasoning Mix; cook 3 to 4 minutes or until softened. Add onions and bell peppers; cook 4 to 5 minutes longer or until onions are tender and potatoes are lightly browned. Stir in cooked sausage. Remove mixture from skillet; set aside.
  2. Mix eggs, cream and remaining Seasoning Mix in medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in same skillet on medium heat. Add egg mixture; cook 3 to 4 minutes or until soft curds form.
  3. To assemble burritos, place 1/2 cup potato mixture on each tortilla. Top with 1/4 cup each eggs and cheese. Fold each into a burrito. Serve immediately.
  4. Make Ahead Tip: Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.