I can’t believe it’s Super Bowl week in Houston! Half of me wants to take the boys out to see all the fun stuff, but the other half of me just wants to be a recluse in the house to avoid all the traffic and crazy people!
What we will be doing this week is making a ton of yummy Super Bowl food starting with this queso! Its creamy, a little spicy, and we never have leftovers!
I have the cutest little 2 year old curly haired neighbor EVER. Y’all seriously, one day he burst into my house while I was cooking, looked at me and said “What you makin?” I nearly died laughing. I made this for the boys birthday and he and Hayes, no lie, ate this with a spoon. That should tell you how good this is! Needless to say, this dip gets devoured in our house, and I always make a little extra for my little curly haired friend to enjoy too! I just love hearing him ask his mom for Miss Madi’s queso! This isn’t as easy as throwing Rotel and Velveeta in a pot, but the extra step of cutting fresh peppers, onions, and garlic really takes this dip up a notch! I still use Velveeta because its easy and melts so smoothly! Also, using a makeshift double broiler really will help prevent any burning of the cheese on the bottom of the pan. Isn’t that just the grossest when you make queso and need a chisel to remove the cheese thats burned on the bottom. I mean, I love some crispy cheese…but not that kind!
I like to use poblanos since my kids are usually eating this, but if I know that this is for a party with all adults I will do a mixture of poblanos and jalapeños!
Cheers to Super Bowl week! I would love to see the Falcons win, but my nephew is a HUGE Patriots fan and I secretly would love for them to win the Super Bowl while in his city, how fun for a 10 year old right!?
1 poblano pepper
1 small yellow onion, quartered
2 garlic cloves, peeled
8 oz Velveeta, Queso Blanco, diced
1/3 c Milk
1 TBSP Butter
1 tbsp Cilantro, chopped
Preheat your oven to 400 degrees.
Line a cookie sheet with parchment paper or a silicone baking mat. Place a whole poblano, the quartered onion, and peeled garlic on sheet. Drizzle with olive oil and cook for 20 minutes. Turn the poblano halfway through. When onions, garlic, and poblano are browned remove from oven and place poblano in a brown paper bag or plastic bag. Let rest for 15 minutes or until the poblano is cool enough to handle.
Take poblano out, and peel off skin. Remove ribs and seed and dice with the onion and garlic.
Fill a large pan with about an inch of water. Add a pot to the water and spray with Pam. Turn on low heat. Add in 1 tbsp butter, pepper, garlic, and onion. Let cook for 5 minutes. Add in your diced velveeta and the milk and stir until cheese has melted. Season with a teaspoon of salt and pepper. Add in the chopped cilantro and stir.