Tomato, onion, peppers*, dried porcini mushrooms, splash of some sort of Mexican beer and any good melting cheese (in this case I used queso fresco and monterey jack).
Dice up the onions and tomato. Reconstitute the dried mushrooms by covering them in boiling water for ten minutes. Sauttee the ingredients until onions soften then add about 2-3 tablespoons of beer. Let dry then add the shredded cheese.
-Quick Tip: You don't have to pit the tomatoes but note that if you don't, the cheese will be a little more watery.
Enjoy the queso dip with some wheat tortillas and the rest of the beer you bought just to make this dish. In my case I had to by a six pack.
*I forgot to buy jalapenos or any other peppers so I ghetto'd it up and just poured Cholula on top.
I like how you got a shot of your fancy ceramic knife.
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