Appetizers

Chorizo and Black Bean Queso

by Shawnda on October 6, 2014

in Appetizers,Beans and Legumes,Mexican & TexMex,Pork,Tailgating Favorites

Chorizo and Black Bean Queso

Last weekend, we had the most amazingly glorious cool front blow through southeast Texas that left me so ready for sweatshirts and frito pie and Friday night football games.

We don’t usually get very much of (what most people consider) a fall, but the snippets we do get are to be immediately celebrated with early morning runs, crockpots full of chili, and publicly sporting a scarf and riding boots. Even though we all know that chilly morning low of 60 will quickly climb to 81 by lunch.

IT STILL COUNTS.

Chorizo and Black Bean Queso

With windows open and Pandora blasting a carefully crafted no-BroCountry-allowed station, we set out to make football munchies for the don’t-even-think-about-turning-on-the-AC weekend.

We started with melted cheese. And a shot of tequila.

Chorizo and Black Bean Queso

We cook up some Chorizo (mexican pork sausage) and then deglaze the pan with tequila to get the flavors from all those browned bits of wonderful into the dip.

Someone onions, cheese, a can of black beans later, and a bowl of pico de gallo later, we’re ready for action. (And by “action,” I mean sitting on the couch in front of football.)

Chorizo and Black Bean Queso

Serve it in any one of these approved, tried-and-true methods: with chips, straight from a bowl. Make a big pan of nachos and graze all day while screaming Mommy words at the TV. Grab a stack of tortillas and wrap up a scoop of the leftovers with scrambled eggs the next morning.

Your call. You win.

Nachos with Chorizo and Black Bean Queso

Chile con queso spiked with tequila, black beans, and chorizo sausage.

Ingredients

  • For the queso:
  • 12 oz Chorizo sausage, removed from casing and crumbled
  • 1 1/2 oz (3 Tbsp) tequila
  • 1/2 small red onion
  • 1/2-3/4 cup milk
  • 12 oz white American cheese, shredded
  • 4 oz Monterrey Jack cheese, shredded
  • 1 can black beans, rinsed and drained
  • For the nachos:
  • Tortilla chips
  • 1/2 pint grape tomatoes, diced
  • 2 jalapenos, sliced
  • Small handful of cilantro, chopped
  • Juice from half a lime
  • Salt

Instructions

  1. Preheat the oven to 375.
  2. In a sauce pan over medium-high, brown the sausage thoroughly.
  3. Transfer the cooked sausage to a strainer (I also quickly ran the strainer under hot water to remove extra fat - sacrilegious but seriously, there's so much fat!) and remove as much of the grease from the pan as possible without scraping off any of the browned bits from the pan.
  4. Add tequila and red onions to the pan and return it to the cooktop, stirring and scraping the browned bits from the pan.
  5. When the liquid has evaporated, add 1/2 cup milk and the shredded cheese.
  6. Reduce heat to medium-low and stir frequently to help melting along. Add cooked chorizo, beans, and additional milk if, after melted, it still seems too thick.
  7. Place tortilla chips on a baking sheet.
  8. Pour the queso over the chips (I saved a few spoonfuls for breakfast tacos) and pop into the oven for 10 minutes.
  9. Mix the tomatoes, jalapenos, cilantro, lime juice, and a pinch of salt in a small bowl. Spoon over the nachos fresh from the oven.
  10. Serve hot or warm.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 7 comments }

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.

Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.

After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.

They weren’t listening. Or they’re Cowboys fans.

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).

When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

HEB has provided a selection of their Tailgating Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?

As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.

Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!

Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls

Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.

Nutritional Information
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g

Ingredients

  • For the pretzel roll dough:
  • 3/4 cup warm water
  • 2 tsp (1 package) yeast
  • 1 cup warmed milk (I used 2%)
  • 2 Tbsp softened butter (I used Smart Balance)
  • 4 1/2-4 3/4 cup all-purpose flour
  • 3/4 tsp salt
  • For the filling:
  • ~1lb shredded pulled pork (about 3 generous cups)
  • 4 oz brie, sliced and cut into 18 chunks
  • 1/2 cup HEB Texas-style Barbecue Sauce
  • 2 Tbsp honey
  • For boiling and finishing:
  • 2 quarts water
  • 4 Tbsp baking soda
  • 1 Tbsp salt
  • 2 Tbsp honey whisked with 1 Tbsp water

Instructions

  1. In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
  2. Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
  3. Cover and let rise for an hour, or until doubled.
  4. Line 2 baking sheets with parchment paper and lightly oil.
  5. Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
  6. Place the pulled pork and red onion in a large bowl.
  7. Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
  8. Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
  9. Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
  10. In a large pan, bring the water, baking soda, and salt to a boil.
  11. Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
  12. Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
  13. Sprinkle with coarse salt and serve. Leftovers should be refrigerated.

Notes

Yields: 18 rolls

Adapted from Bacon Jam & Brie Pretzel Rolls; Dough from King Arthur Flour

Estimated time: 2 hours 45 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

FacebookTwitterTumblrShare

{ 107 comments }

Hatch chile ranch dressing

Hi.

I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.

This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.

Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.

Hatch chile ranch dressing

But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.

So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that bag of chips bowl of salad bowl of chips.

Hatch chile ranch dressing

Hatch Chile Ranch Dressing

A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.

Ingredients

  • 3/4 cup sour cream or fat-free greek yogurt
  • 3/4 cup mayo (I use light)
  • Juice of 1/2 lime
  • 1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
  • Small handful cilantro
  • 2 medium hatch chiles hatch chiles, roasted, seeded, and chopped (directions here)
  • 1/4 salt
  • 1/4 tsp fresh ground black pepper
  • 1 clove garlic
  • Up to 1/2 cup milk or buttermilk (optional)

Instructions

  1. Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
  2. Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
  3. Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
  4. Store in an air-tight jar in the fridge.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

FacebookTwitterTumblrShare

{ 3 comments }

Smell that?

That’s the smell of August. It’s the fiery, smokey scent of (probably) a ton of Hatch Chiles roasting at the door step of my HEB.

This month, my package of HEB Primo Picks was bursting at the seams with Hatch Chile This and Hatch Chile That and Oh! Oh! – More Hatch Chile Goodness.

After the squeals subsided, I grabbed the Two Bean Hatch Pepper Dip, Hatch Salsa Verde, and the Hatch Tortilla Chips and then went to work giving everyone’s (including mine!) favorite party dip from 1987 a modern face lift.

The Seven Layer Dip. I know you remember it. Layers of taco night fixins dumped into a casserole dish and topped with those vile little black, rubber-tire olives. (Could those things be any grosser?!)

This version – it’s fresher, it’s loaded with hatch chiles in three different layers, and it’s thankfully missing anything that could resemble a tire.

Layer 1: Refried Beans Roberts Reserve Two Bean Hatch Pepper Dip
Layer 2: Guacamole Avocado, smashed with lime and salt
Layer 3: Picante sauce Central Market Hatch Chile Salsa Verde
Layer 4: Shredded Monterrey Jack Cheese
Layer 5: Sour Cream (or if, like me, you only ever buy fat-free Greek yogurt – then fat-free Greek yogurt)
Layer 6: Roasted hatch chiles
Layer 7: Pico de gallo

So head out today – or, like, yesterday – to get your Hatch Chile on. Hoard Buy, seed, chop, bag, freeze, and repeat. 3 or 300 times. I won’t judge – I’ll be far too busy trying to find room among the 20lb of cherries in my freezer for 20lbs of hatch chiles.

Update: The lucky winner is Debbie with comment #71!

HEB has provided a selection of Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite dish using Hatch/green chiles?

Me, while I may still be partial to these enchiladasHatch & Pepperoni Pizza. That is definitely where it’s at.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Wednesday, August 20.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Seven-Layer Hatch Chile Dip

A fresher version of the traditional Seven-Layer Mexican Dip, loaded with roasted hatch chiles.

Ingredients

  • 10.5 oz jar Roberts Reserve Two Bean Hatch Pepper Dip
  • 1 large avocado
  • Juice of 1/2 lime
  • Salt
  • ~1/2 jar Central Market Hatch Chile Salsa Verde
  • Shredded Monterrey Jack Cheese
  • Sour cream or plain yogurt
  • 2 large hatch chiles, roasted, seeded, and chopped
  • 3 roma tomatoes
  • 1/3 cup chopped red onion
  • Small handful cilantro

Instructions

  1. In a wide dish or pie plate, evenly spread the bean dip.
  2. Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
  3. Spoon the salsa verde over top and sprinkle with a layer of cheese.
  4. Spread the sour cream over the cheese and sprinkle the roasted chiles over top.
  5. In a small bowl, stir the tomatoes, red onion, and cilantro together with a pinch of salt.
  6. Spread pico de gallo evenly over the top of the dip.
  7. Serve cold with tortilla chips.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

FacebookTwitterTumblrShare

{ 112 comments }