ROASTED PEPPER QUESO
Servings: 8 | Prep: 20 min. | Cook: 20 min. | Total: 40 min.
Ingredients:
2 poblano peppers | 2 red bell peppers | 2 Tbsp. extra virgin olive oil | 2 Tbsp. butter | 2 Tbsp. flour | 3-4 cups milk | 1 tsp. garlic powder | ½ tsp. onion powder | 16 oz. cheddar jack cheese, shredded | salt as needed | 3 scallions, cut on diagonal for garnish
Directions:
Preheat oven to 350°. Prepare a baking sheet with parchment paper. Rub poblanos and red peppers with oil. Place them in the oven until skin blisters, about 15 minutes. Remove from the oven and cover with plastic wrap. Set aside. Heat a medium saucepan over medium heat and melt butter. Whisk in flour, garlic, and onion powder. Add milk (start with 3 cups and add a little more depending on how thick/thin you want your queso). Whisk until the sauce starts to thicken. Add cheese and stir until creamy. Season with salt as needed. Keep warm. Remove skins and seeds from peppers. Dice ⅓ of each poblano and red pepper, set aside for garnish. Take the remaining poblano pepper and puree it in a food processor. Set aside. Repeat with the red pepper. Place the queso in a serving bowl and stir in the pureed poblano, swirling it into the queso. Repeat with pureed red pepper. Top with diced peppers and chopped scallions
Tips and Tricks
Use a paper towel to gently rub the skin off the peppers after they are roasted.
MANGO GUACAMOLE
Servings: 8 | Prep: 20 min. | Cook: 0 min. | Total: 20 min.
Ingredients:
3 large ripe avocados | 2 Roma tomatoes, diced | ½ red onion, diced | 1-2 jalapeño, diced | 2 garlic cloves, minced | 1 mango, peeled & diced | ½ cup cilantro, chopped | 2 limes, juice squeezed | 1 tsp. kosher salt | ½ tsp. black pepper
Directions:
Dice tomatoes, onion, jalapeño, and garlic. Place them in a mixing bowl. Peel and dice the mango and add to the mixing bowl. Cut the avocados in half and remove the pit. Scoop the flesh of the avocados into a serving bowl. Mash up the avocado using a fork or potato masher until it reaches your desired texture. Add the tomato, onion, jalapeño, mango, and garlic to the mashed avocado. Immediately add the lime juice, cilantro, salt & pepper. Stir to combine.
Tips and Tricks
For a creamy avocado base, place the avocado flesh in a food processor and blend until smooth.
CHARRED CORN SALSA
Servings: 8 | Prep: 20 min. | Cook: 10 min. | Total: 30 min.
Ingredients:
4 ears corn, shucked | 1 Tbsp. avocado oil | ½ red onion diced | 1-2 jalapeño, diced | 3-4 Campari tomatoes | 2 garlic cloves, minced | ½ cup cilantro, chopped | 1 lime, juice squeezed | ½ tsp. kosher Salt | ¼ tsp. black pepper
Directions:
Heat a grill or grill pan on medium-high heat. Remove husks and silk from the corn and rub each ear with oil. Place on the grill and cook until charred, turning to get char on every side. Remove the corn from the grill and set aside. Dice onion, jalapeño, and tomato. Cut the corn off the cob and mix with onion, jalapeño, and tomato in a mixing bowl. Mince garlic and chop the cilantro. Add to the mixing bowl. Squeeze the juice of 1 lime and add salt & pepper. Stir everything together and serve with your favorite tortilla chips.
Tips and Tricks
Place the corn inside a mixing bowl to cut so the kernels do not go everywhere.
Jennifer Basjel
Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @jennifer_bajsel
