Mexican food

Mexican Night!  I made 2 types of Queso and Chicken burritos!  The queso have almost identical directions, so I made them at the same time.  Both are super good, one being a little hotter

 Queso

• 1 Tbsp cooking oil (veggie, olive, canola - whatever you have)
• 1/4 cup white onion, diced
• 1 large jalapeno or serrano, seeds and stem removed; diced
• 12 oz white American cheese (I have the deli give me 3 slices on 10), shredded
• 4 oz Monterrey Jack cheese, shredded (optional; don't use pre-shredded)
• 1/4-2/3 cup cream, half-and-half, or whole milk
• 1 roma tomato, seeds removed and diced
• 1 small bunch cilantro, roughly chopped

Instructions

1. Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
4. Serve with chips!

Restaurant Style Queso Dip

Ingredients:

• 1 tbsp vegetable or canola oil
• 1/4 cup white onion, diced
• 1 fresh Serrano pepper, seeds and stem removed; diced
• 6 oz white or yellow American cheese, shredded or broken into small pieces
• 4 oz Monterrey or pepper Jack cheese, shredded (don’t use pre-shredded)
• 4 oz provolone cheese, shredded (don’t use pre-shredded)
• 1/4 – 2/3 cup cream, half-and-half, or whole milk
• 1 Roma or plum tomato, seeds removed and diced
• 1/4 cup cilantro, roughly chopped
• 2 tbsp chives, chopped

Instructions:

1. Heat the oil in a small saucepan over medium-high heat.  Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream.  Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.

When seeding any type of hot pepper, be very careful!  The seeds are the hottest part.  I always make the mistake of not washing my hands thoroughly after and rubbing it in my eyes!

After adding oil and onions.

Adding all ingredients and letting it get to the proper consistency.

Remember to identify which queso is the hotter one :)  Serve warm!

Chicken Burritos

• 1 tbsp canola oil
• 1 large onion, diced
• 1 lb ground chicken
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 can black beans, drained and rinsed
• 1/4 cup water or beef broth
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 1/2 tsp chili powder
• 1/8 tsp cayenne
• 1 tsp brown sugar
• Kosher salt
• 1 cup shredded Monterey Jack or cheddar cheese
• 4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
• Cooking spray

 For the sour cream-poblano sauce (I didn't make it this time, but have before and it is amazing):

• 2 poblano peppers
• 2 tbsp butter
• 2 tbsp flour
• 2/3 cup chicken broth at room temperature
• 1/2 cup sour cream (light is fine) or non-fat Greek yogurt
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray.
2. To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned.  (At this point, drain any excess fat if necessary/desired).  

  Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans.

Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.

1. Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.
2. Meanwhile, make the sauce.  Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.)  Peel the peppers, remove the stems and seeds, and dice them.
3. Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.  Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper.  Serve the sauce over the baked burritos.

Bon Appétit!