My buddies, Mr and Mrs Smith, requested this recipe. Im posting the Roasted Corn Queso and the Nachos recipe for them. Roasted Corn Queso Makes: About 6 cups Ingredients: 1 TB vegetable oil ½ cup diced onion 1 large garlic clove, minced ¼ cup cornstarch 2 cups fat free or regular half and half 3 cups Monterey cheese 2 cups skillet roasted corn kernels 1 can diced green chiles, drained 2 TB chopped fresh cilantro ½ tsp ground cumin ½ tsp salt Tortilla Chips Preparation: Heat oil in a large saucepan over medium high heat. Add onion and garlic. Cook until translucent, about 3 minutes. Whisk in cornstarch. Gradually add half and half whisking until fully incorporated. Continue to cook until slightly thickened about 4-5 minutes. Add cheese by the handfuls stirring until smooth before the next addition. Add corn and cook until heated through, about 3 minutes. Finally, add chiles, cilantro, cumin and salt. Serve warm with tortilla chips. NOTE: This makes a delicious soup by simply adding 2 cups of half and half and 1 cup of sour cream or greek yogurt for body. Double the quantities of cilantro, cumin, and salt. Roasted Corn Queso Nachos This is really just a matter of layering ingredients in the quantities that suit your taste. Ingredients: Tortilla Chips Roasted corn queso, recipe included 2 shredded cooked chicken breasts 1 cup roasted corn kernels ½ cup pickled jalapeno slices or a small can of mild diced chilis Unfried White Beans, recipe below ¼ cup chopped cilantro Queso fresco, crumbled shredded Monterey jack cheese Preparation: Place 2 large handfuls of tortilla chips on a rimmed platter. Top with half of the queso. Toss half of the shredded chicken over top as well as half of the corn. Either toss half of the jalapeno slices or dollop half of the chilis over top and around the sides of the nachos. Zig zag a generous amount of the Unfried White Beans over the entire stack. Sprinkle half of the cilantro over top. Build a second layer by starting with two more handfuls of tortilla chips and proceeding as outlined above. Top with queso fresco and shredded cheese. Serve warm. Unfried White Beans: There is no refrying of these tasty beans! Ingredients: 1 15 oz can white beans or cannellini beans ¼ cup sour cream Handful cilantro leaves Preparation: Place beans, sour cream, cilantro, and salt in a food processor or blender. Puree until smooth. Scrape into a gallon size zip top bag. Cut off one bottom corner and zig zag beans over nachos, or place in a bowl and serve as a dip. NOTE: If nacho become cool either microwave for 1-2 minutes until everything is warm and melted or place in a 325 degree oven for 15 minutes until all is warm and gooey again.
Posted on: Sat, 26 Oct 2013 15:38:24 +0000