WHITE QUESO DIP

 Servings 8

INGREDIENTS

12 ounces evaporated milk (1 can)

3/4 lb white american cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped

4 ounces mozzarella cheese shredded

1 tablespoon diced pickled jalapenos chopped

1 tablespoon chopped green chiles

1 teaspoon chili powder you could also use cumin if you prefer that taste

1 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

chopped cilantro tomatoes, and jalapenos for garnish

INSTRUCTIONS

Heat evaporated milk over medium/high heat in a small saucepan. 

Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.

Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

Once done with the white American, add in the shredded mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella. 

Once all the cheese is melted, stir in the jalapenos and green chiles, chili powder, nutmeg, red pepper, and salt and pepper. 

Top with cilantro, tomatoes, and more jalapenos if desired.

Serve with tortilla chips and enjoy!

** To thin out more to your desired consistency, add in some milk**

NOTES

(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

Homemade Croutons using sandwich bread

5 slices of sandwich bread, cut into 3/4-inch cubes

2 Tablespoons olive oil

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon salt

1/2 teaspoon black pepper

INSTRUCTIONS

Preheat oven to 375°F.  Line a large baking sheet with parchment paper; set aside.

In a large bowl, evenly drizzle the olive oil over the bread chunks.  Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread.  Toss gently until well-combined.

Spread the bread cubes out in a single layer on a baking sheet.

Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons.  Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)

Remove from oven, and let cool completely.  Use immediately, or store in an air-tight container for up to 1 week.

Capirotada

 Makes 6 servings

Butter for the baking dish

8 slices white sandwich bread

½ cup sugar

2½ cups water

½ cup packed dark brown sugar

1 tablespoon butter

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 cup (approximately 4 ounces) grated mild Cheddar cheese

½ cup dark raisins

½ cup chopped pecans or piñon nuts

½ cup mini-marshmallows, optional

Preheat oven to 350º F.

Butter a shallow medium-sized baking dish and set aside. Tear bread into bite-sized pieces and spread on a baking sheet. Toast bread in oven for 10 to 15 minutes, turning occasionally, until dry and slightly browned. Cool on baking sheet.

Pour sugar into a heavy saucepan several quarts in size. Cook over low heat, watching carefully as sugar melts into a golden brown caramel syrup. There is no need to stir unless sugar is melting unevenly. When syrup turns a rich medium brown, immediately pour in warm water. Watch out for steam. Caramel will harden but keep stirring and it will melt shortly. Add brown sugar, butter, vanilla, and cinnamon, and bring back to a boil. Simmer over medium heat until mixture has cooked down by about one-fourth, about 10 minutes. Set liquid aside to cool.

Layer toast pieces, cheese, raisins, pecans, and optional mini-marshmallows, repeating until all ingredients are used. Slowly ladle reserved syrup over bread, soaking every piece. Gently press bread into syrup. Bake for 20 to 25 minutes, or until liquid is absorbed and capirotada has a creamy, almost custard-like consistency. Serve warm.

Ahead-of-time note: Capirotada can be assembled up to 6 hours in advance and refrigerated. Bring the dish back to room temperature before proceeding with baking.

Variation: Chimayó residents often add some of their noted apples to capirotada. Pare one of your favorite apples, slice into small chunks, sauté lightly in a tablespoon of butter, and add to the layers of bread and other ingredients.

Red Chile Sauce

 Makes approximately 4 cups

¾ cup ground dried New Mexican red chile, preferably Chimayó (available from santafeschoolofcooking.com)

2 tablespoons minced onion

1 teaspoon garlic salt, or more to taste

4 cups vegetable broth, preferably, or water

2 tablespoons cornstarch, dissolved in an additional 2 tablespoons water

Combine chile, onion, and garlic salt in a large, heavy saucepan. Slowly add broth, mixing carefully. Break up any lumps of chile. Cook mixture over medium heat and bring to a boil. Reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally. Stir in cornstarch mixture and cook about 5 minutes more. Completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. Add more garlic salt if you wish. Serve sauce warm with tortas, enchiladas, burritos, or other dishes.

Ahead-of-time note: Red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.

Belgian Waffles

 2 cups all-purpose flour *

1 teaspoon kosher salt

1 1/2 tablespoons baking powder

1 tablespoon sugar

1 2/3 cups milk

2 eggs

1/3 cup butter, melted

1 teaspoon vanilla extract

Instructions

Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.

Pour onto the hot waffle iron and cook according to manufacturer’s directions. Serve warm or let cool completely.