Thursday, October 27, 2016

The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe


  • 1 tbsp. butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and diced (optional)
  • 1 1/2 cups half & half
  • 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
  • 1 tbsp. cornstarch
  • 4 oz. cream cheese, cut into cubes and softened
  • 1 tsp. yellow mustard
  • 8 oz. sharp Cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded
Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then 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.

Source: Adapted from A Spicy Perspective

Wednesday, October 19, 2016

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!


  • 6 tbsp. olive oil
  • 2/3 cup freshly squeezed lime juice
  • 1/4 cup. fresh cilantro, chopped
  • 4 tsp. garlic, minced
  • 2 tsp. brown sugar
  • 1/4 tsp. red chilli flakes
  • 1 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 4 boneless chicken thigh fillets, skin removed
  • 1/2 green bell pepper, seeded and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1 small onion, sliced
  • 5 cups Romaine lettuce leaves, washed and dried
  • 2 avocados, pitted and sliced
  • Extra cilantro leaves to garnish
  • Sour cream, for serving (optional)
  • Shredded cheese, for serving (optional)
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights