Queso

Queso

4 T butter

1 onion,diced

2 cloves garlic, minced

1 jalapeno, diced (opt)

1 t salt

1 t cumin

1 t smoked paprika

1 1/2 c heavy whipping cream

4 oz cream cheese

2 c Cheddar cheese, shredded

1 c pepper jack cheese, shredded

1. Melt butter in a large pot. Saute onion, garlic, & jalapeno until soft; stir in spices.

2. Whisk in cream and heat to simmering; stir in cheeses and cook, stirring frequently, until melted.

Mac & Cheese

Mac & Cheese
2 c macaroni
2 c milk
1 T butter
1/2 t mustard powder
1 t salt
1/8 t nutmeg
1 1/2 c grated cheese (I used 1 cup Cheddar and 1/2 c Parmesan, but the possibilities are endless)
Italian style breadcrumbs (opt)

1. Give the pasta a quick rinse and drain; place it in a medium pot with milk, salt, butter, mustard powder, and nutmeg.
2. Slowly bring to a simmer over medium heat, stirring frequently. Once milk has mostly been absorbed, stir in cheese. 
3. Take off heat and continue to stir until cheese is well incorporated.
Serve immediately, topped with breadcrumbs.

Baked Chicken Taquitos

Baked Chicken Taquitos
3 oz [light] cream cheese, softened
5 T green enchilada sauce
juice of 1 lime
1 tsp chili powder
1/2 t cumin
1/2 t onion powder
1 garlic clove, minced
1/2 t garlic salt
4 T chopped cilantro
2 T chopped green onions
2 c cooked chicken, shredded
1 c pepper jack cheese, shredded
corn tortillas (about 24)
salt

1. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
2. Using a mixer, blend cream cheese, enchilada sauce, lime juice, chili powder, cumin, onion powder, garlic, and garlic salt; stir in cilantro and green onions; add chicken and cheese.
3. Place a damp paper towel on a plate and spread four tortillas evenly on paper towel; microwave for 30 seconds.
4. Drop 1-2 tablespoons of filling on each tortilla, spread out lengthwise, and roll up tightly.
-Repeat steps 3 & 4 until all of the filling is gone.
5. Place taquitos on cookie sheet, seam down, and space evenly so they are not touching.
6. Using cooking spray or olive oil, lightly grease tops of taquitos; sprinkle lightly with salt.
7. Bake for 15-20 minutes, until lightly browned and crispy.

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins
1 egg
1 t salt
1- 14.75 oz can creamed corn
1- 4 oz can diced green chiles
1 jalapeno, diced (seeding optional)
1 c Mexican blend cheese (or pepper jack)
1 box cornbread mix

1. Preheat oven to 400* and grease a muffin tin.
2. In a small bowl, mix egg, salt, corn, and chiles; stir in jalapeno and cheese.
3. In a medium bowl, fold wet ingredients in to corn muffin mix until just mixed.
4. Bake for 15-20 minutes, depending on how full tins are, until golden brown. Cool in tins.
Makes 12-24 muffins.

Macaroni & Cheese With A Kick

This stems from the recipe found here. I wasn't a huge fan of her recipe, so I changed it a bit.

Macaroni & Cheese With A Kick
1 lb macaroni
1 T olive oil
3 cloves garlic, chopped
1 red onion, finely diced
1 red bell pepper, finely diced
1 jalapeno, finely diced
1 c frozen corn
1- 4 oz can chopped green chilies
2 c half & half
2 c grated Pepper Jack cheese (or Mexican blend)
Salt & pepper to taste
2 c corn flakes cereal (opt for added crunch)

1. In a large pot, boil pasta until al dente.
2. Meanwhile, in a large skillet, saute garlic, onion, pepper, jalapeno, and corn in olive oil, over medium to medium-high heat for about 7 minutes.
3. Stir in chilies.
4. Drain pasta and add to skillet.
5. Pour on half & half; add cheese, salt, and pepper and stir gently.
6. Cover and let sit for about 7 minutes over medium heat.
7. Check seasonings and serve topped with crushed corn flakes.

Click for a closer look!