ISO: ISO mexican WHITE CHEESE AND JALAPENO DIP recipe>>>More>>>

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italspano

Enthusiast Member
my partner is from Georgia, and there is a popular dish, called Queso dip, served w/ chips. it is a white cheese w/ jalapeno dip rather than the typical yellow color cheese dip you find in most mexican dips in the west and southwest. In the South, particularly Atlanta, most of the more authentic mexican restaurants serve this white cheese dip. His favorite is El Torrero's. (its all I hear about LoL). I grew up in Denver, we have chili con queso, served w/ chips but it is nothing like that which is popular in the south. Help! Please

THANKS!!!

 
For your white cheese dip, I called a friend of mine here in Phoenix who...

...has a restaurant provision business. Many of his clients are mexican restaurants. He says a large number of his clients use white american cheese for the dip!

The more authentic restaurants (that cater to the local mexican community) use Asadero or some other mexican melting cheese. Here's a recipe that should float your boat. Sub the jalapenos for the serrano. For stronger jalapeno taste without the heat, add more chopped jalapeno that has been seeded and the inner ribs cut out.

Where've you been Michael?? Stop by more often.

Michael

http://www.recipezaar.com/37768

 
REC: French Casserole Chicken. This is very simple but with fresh tarragon & sour cream, it is

wonderful. I also add parsleyed dumplings. All in one pot.

French Casserole Chicken

from the Joy of Cooking

5 lb. Of fowl, disjointed (I make this proportion using only 4 leg/thighs)

Sear the pieces in 1/4 c. butter. I pepper them at this time too, although the recipe omits pepper entirely.

Add:
1/4 c. dry white wine. (I add more of course)

Remove chicken from the pot. Place in the pot:
2 pared, cored, sliced tart apples (use firm ones)
5 chopped clery ribs with leaves (one recipe in which celery cannot be omitted)
1 minced onion
3 sprigs parsley
½ t. salt
1/4 t. paprika

cover and cook gently until tender. Stir in:
2 ½ .t flour
2 c. chicken stock

Cook and stir the sauce until it boils. Add the chicken. (At this point, I also add parsleyed dumplings). Cover and simmer until it is tender, about an hour.

Remove chicken to a hot ovenproof serving dish. Strain the sauce (why? the ingredients are wonderful to eat as is. I don't strain).

Warm over hot water and add to the sauce:

1/3 c. sour cream (I use more, my hips love it)

Correct the seasonings.

Ad 1 T. fresh tarragon (or basil) I always make this when my tarragon is in the garden

Pour the sauce over the chicken. Sprinkle generously with:
Parmesan cheese
(I omit this last step entirely): Place under a broiler until cheese is bubbly.

 
Ya, you betcha, here's a good Minnesota casserole REC Church Cookbook Hot Dish

I admit to adoration of this recipe. I tweaked it and have made it too many times to count. It is very T&T.

CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.

1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn (14-15 oz)
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese

Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.

 
REC: Braised lamb shanks with white beans

For this recipe in particular, the better the wine you use, the better the flavour.

BRAISED LAMB SHANKS WITH WHITE BEANS

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs

For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced

For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf

1 tablespoon unsalted butter
3 fresh tarragon sprigs

Make lamb shanks:
Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.

Make the gremolata while lamb is cooking:
In a small bowl stir together gremolata ingredients.

Make beans while lamb is cooking:
In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.

Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.

Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
Serves 4. Gourmet March 1996 You Asked For It; Alison on Dominick Street, New York NY

 
REC: The Perfect White Mexican Cheese Dip

Michael in Phoenix's link looks good! However, the stuff they serve here (in Atlanta) is not as spicy (i.e., cumin, cilantro). The recipe below (also from Recipezaar) looks more like the yummy stuff El Torrero's probably serves. I noticed the lady that posted it lives in an Atlanta 'burb as well.

Think I'll be looking for an excuse to make some! Let me know what y'all think if you decide to make it.

Debbie


The Perfect White Mexican Cheese Dip
Recipe #160799

My version of what they serve at authentic Mexican restaurants. Simple to make in the microwave in 5-10 minutes. Only 3 ingredients! Perfect for a quick snack or to serve as a side.

by Carah'sMama
2-4 servings
time to make 8 min 6 min prep

1 1/4 cups white American cheese, shredded (I buy a hunk at the grocery store deli and shred it myself)
1/4 cup 2% low-fat milk or whole milk
1/2 tablespoon pickled jalapeno peppers, minced (the ones used for nachos, in a jar)
2 1/2 teaspoons jalapeno juice, from the jalapenos above

1. Add all ingredients (in order) in microwave safe dish. Microwave on high for 1 to 1 1/2 minutes, stirring every 20 seconds.
2. Stir until smooth. If it seems too thin, keep stirring.
3. Serve with flour tortillas or tortilla chips.
4. For mild, leave out the jalapenos. IMPORTANT: Do not leave out the jalapeno LIQUID, that is what helps make the flavor.

© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com

http://www.recipezaar.com/160799

 
Thanks To all>>

I love you all... Debbie, I showed this to my partner and he said "thats the one!". Michael, yours looks awesome too, but I am certain the one from Atlanta has no cumin. What would I do without you all Millions of thanks!!!

 
Be sure to check out the T&T section up above for lots of casserole and one dish meals that were

our favorites over on EPI.

 
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