Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Jalape├▒o Popper Dip March 13, 2011

Filed under: appetizers,Cookout/Potluck,dip,Parties,Quick and Easy — hmills96 @ 4:16 pm

I have gotten to be so famous at work for my cooking that people constantly beg me to bring something in. However, cooking for 50 people can get expensive, so for a while I hadn’t brought anything in. A couple of the girls on my team put their heads together and before I knew it, I had a big donation jar on my desk! I felt guilty at first–I thought it was awkward to ask for money, but it’s actually been really popular. I’m not out to make money, but it helps me pay for ingredients to feed all my guinea pigs!

It’s great for me, because I get to try out the dessert and snack recipes that I wouldn’t make for just me. I get to use some of my creativity to come up with some fun recipes and adapt them so they are easy to bring to work. Plus it gives everyone a nice little break.

I’ve had this dip in my binder for awhile, but had not had a reason to make it yet. When I took this dip to work the other day, I used all pickled jalapeno, but I’ve adapted the recipe below to include about half and half, fresh and canned. The canned were just not spicy enough for most of my GPs, although the flavor was excellent.

Jalapeno Popper Dip
Adapted from Cooking This and That

4 bricks of cream cheese
1 1/2 cups mayo (I used the Olive Oil kind)
8 oz diced green chiles, drained
4 oz pickled jalapeno peppers, drained and chopped
4-5 fresh jalapeno peppers, chopped
1 cup Parmesan cheese, grated
2 cups shredded Cheddar or Monterey Jack

Mix ingredients together in a crockpot. Heat on medium high until you are able to blend everything. Serve hot with tortilla chips.

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Choriqueso Fritters May 17, 2010

Filed under: appetizers,cheese,Mexican,Pork,sausage — hmills96 @ 3:03 pm
Tags: , , , ,

There is a dish at our local Mexican joint that I LOVE. Choriqueso. I don’t often order it, because it’s more than I really need to eat before a giant burrito. But it is sooooooooo good. The chorizo just sort of melts into the cheese. Mmmmmmmmmmmmmm.

What could be better than turning that wonderful substance into a fried mouthful? NOTHING! I was so excited when I found this recipe. I had 3/4 of a wheel of Queso Fresco leftover from the pork tacos, and a tube of chorizo in my freezer that I’ve been dying to use for something.

These were good. Maybe not the melty, oozy goodness I was hoping for, but they were delicious. I’ll use a different cheese next time, as Fresco doesn’t melt very well. And I had my oil way too hot, so, as you can see in the pictures, they browned way too fast and dark. That may have been party of the melting problem too. But, this was the first time I had ever deep-fried anything, so I’m glad I did try.

These definitely need a dipping sauce. Boom Boom sauce would be great with this, or even just fresh salsa (not the nasty canned stuff).

Only slightly burnt haha! Still good though!

Choriqueso Fritters

Adapted from Cacique Ad in Cooking Light

10 oz package Queso Fresco
5 oz ground chorizo
2 egg yolks, lightly beaten
2 cups Panko
Oil

Brown chorizo. Drain and let cool.

With a fork, crumble cheese into a mixing bowl. Add egg yolks and mix. Add cooled chorizo (best way to do this is with your hands).

Heat oil in a dutch oven over medium high heat until it reaches 350 degrees.

Make 2 Tbsp balls of mixture, flatten slightly, and roll in panko.

Fry until golden brown.  Drain on paper towels, season immediately.