Happy Mothers Day to all those mothers out there!
We had a whole slew of people over this weekend to actually celebrate Cinco de Mayo and our new barbeque. That is where this amazing queso dip came into play. There is absolutely nothing better than a delicious taco filled with succulent marinaded carne asada, grilled to perfection. I threw huge slabs of meat on the grill and got them sizzling away. Every time I pulled one off and chopped it up, it was gone within seconds.
I was happy that everyone loved the food. I even got to use the side burner on the grill to keep the queso warm. I don’t think I have ever really used the side burner on a grill before. I have no idea why! It was great. I stood there and watched my carne asada disappear and ate chips and my Mexican Onion Queso.
Most of the time when I think of queso, I think of that orange cheese-like product you can find in a jar in the chip aisle. It’s easy I realize, but not that yummy. I made one that literally took 5 minutes on the stove – and everyone just kept eating and eating and eating it…
So I made it simple but heavy on the green onions. I don’t know why. In my head I was thinking of French Onion dip with a Mexican twist… for some strange reason. Maybe it’s because I’ve had a wicked head cold for the last 5 days. Imagine all the crazy things I could come up with in my head at the moment. It’s weird in there… trust me.
Ok, let’s talk green onions. Or scallions. Or spring onions. Whatever you want to call them because it is all the same thing. My mom got her hands on a huge pile of green onions from her work at the South Coast Research and Extension Center. I love what they do there by growing a bunch of different produce and try out different techniques in understanding how to grow better and more efficiently.
When she told me she was able to get a ton of green onions for me to use on my blog I was super excited! But then I really thought about it. Green onions? How many dishes can I actually use those in to begin with? I will be straight with you – it was hard, but I think I got some super awesome easy ones for you to try. Starting with this super creamy warm queso.
On another note, I was asked how exactly to grill carrots just like I was explaining a bit in my Pea and Carrot Carbonara. I should have explained it a bit better. So take whole scrubbed carrots (I rarely peel them unless they are really dirty or funky or something), toss them in olive oil and salt then just lay them on the grill grates over a medium flame. Rotate them every couple minutes until they are caramelized and soft – stick a knife in to check. The whole process will take about 10-15 minutes. Tell me in the comments below how you use your grilled carrots!
- 8 ounces cream cheese
- 1 lb pepper jack cheese, cubed
- 8 ounces sour crream
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 1 tomato, chopped
- 1 cup green onion, chopped
- Salt, to taste
- Cilantro, for garnish
- Place all ingredients except cilantro into a slow cooker on low for 2-3 hours until melted. Or alternately place all ingredients in a pot over low heat stirring often until combined and melted, about 5 minutes. Garnish with cilantro and serve with tortilla chips.