Saturday, January 25, 2020

Super Bowl Food...Featuring Loaded Tex-Mex Chile con Queso #gamedayfood #appetizer #dip #chipsandqueso

The Super Bowl is NEXT WEEKEND! My Texans aren't playing this year...again...but we're huge football fans and love the hype around the Super Bowl. Don't get me started on all of the amazing commercials! If you're planning a Super Bowl watch party, you need plenty of I'll be sharing some fun game day snacks this week. I've got a DOOZY to share today! I decided to create my personal spin on a classic Tex-Mex appetizer: chile con queso! Cheesy queso pairs perfectly with crispy tortilla chips. It's typically made with easy-to-melt processed cheese, green chiles, and diced tomatoes. My Loaded Tex-Mex Chile con Queso takes this iconic dip to new culinary heights -- and there's not a speck of processed cheese in sight! 

My hearty, chunky queso is flavored with spicy Mexican chorizo sausage, aromatic veggies, diced tomatoes, and a shot of tequila for fun. This dip is super creamy thanks to the addition of two kinds of cheese. My twist? Just before serving, this moderately spicy queso is topped with a generous amount of chunky avocado-pico de gallo salsa. This hearty queso is best served with sturdy tortilla chips and warm flour tortillas for dipping. It basically combines the best flavors queso and guacamole into one delicious bite!

Loaded Tex-Mex Chile con Queso
a Weekend Gourmet Original
  • 1/2 cup chopped onion, bell pepper, and celery
  • 1 tbs. olive oil
  • 1/3 lb. bulk Mexican chorizo sausage [NOTE: Use soy chorizo to make this dip veg-friendly!]
  • 2 ounces light cream cheese
  • 3/4 cup diced tomatoes with green chiles, well drained
  • 1 tbs. tequila (optional)
  • 1 cup + 1/2 cup reduced fat shredded Colby-Jack cheese
  • 1/3 cup 2% milk
  • 1 tbs. chopped cilantro
  • Salt & pepper to taste
  • 1/2 cup purchased pico de gallo (diced tomatoes, onion, cilantro, and jalapeno)
  • 1/2 large avocado, diced
  • Juice from half a lime
  • For serving: tortilla chips and warm flour tortillas
Step 1: Preheat oven to 375℉. Add the olive oil to a small, deep oven-proof skillet. Heat the skillet over medium heat until hot, then add the onion/bell pepper/celery mixture. Cook until softened, then add the chorizo. Cook the chorizo untilcombined with the veggies and browned -- be sure to break up the chorizo. I use very lean pork chorizo, but be sure to drain the excess fat dif your chorizo isn't lean. Add the cream cheese and tomatoes and cover. Cook for 5 minutes, until the cream cheese is melted. Add salt and pepper to taste.
Step 2: While the sausage-cream cheese mixture is cooking, add the pico de gallo to a small bowl. Add the diced avocado, lime juice, and a bit of salt. Carefully stir with a fork just until combined, breaking up the avocado as little as possible. Set aside in fridge until ready to serve.
Step 3: Remove the lid and stir to combine the melted cream cheese and tomatoes with the chorizo mixture. Add 1 cup of the shredded cheese, the tequila, and milk. Stir with a whisk until the cheese is melted and completely incorporated into the chorizo mixture. Top the center of the queso with the remaining 1/2 cup of shredded cheese and sprinkle with cilantro. Bake until the queso is bubbly and the cheese on top is melted and starting to brown.
Step 4: Immediately before serving, carefully spoon the reserved chunky avocado salsa on top of the cheese in the center of the queso -- it acts like a platform to help keep it from sinking to the bottom of the skillet. Serve the warm queso with tortilla chips and warmed flour tortillas.
OMG...this is queso on steroids! Every bite is full of chunky goodness: spicy chorizo, gooey melted cheese, and that divine avocado-pico topping. Sangria or a margarita is a perfect is sweetly tart limeade. I hope you'll give my Loaded Tex-Mex Chile con Queso a try for Super Bowl festivities! 

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