The way to a woman’s heart. If you can make scrumptious guacamole + queso, I’m yours as is every basic white girl. Add some tequila and things might get a little…well you know how that goes 😉 Mexican food is good every day of the week. Am I right?!
I decided to have Mexican Monday for some friends and was determined to make the perfect simple guacamole with a hint of lime and chunky queso. Ladies and gents, I did it and it was DELIGHTFUL!
COPYCAT CHIPOTLE GUACAMOLE
WHAT Y’ALL NEED
3 ripe Hass avocados
4 tsp lime juice
3 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp salt
Cut the avocados in half and remove the pit. Scoop out the guts of the avocado and place into a medium mixing bowl.
Toss with lime juice and fold in the rest of your ingredients.
Mash the mixture until you receive the desired consistency. Taste test…of course! And add any additional seasoning. Enjoy!
SLOW COOKER QUESO
WHAT Y’ALL NEED
1 lb pepperjack cheese
8 oz cream cheese
8 oz sour cream (I used light and it tasted fine)
3/4 cup whole milk
1 can Rotel tomatoes & green chilies, drained
Cut the pepperjack cheese and cream chees into smaller blocks. This makes it easier to mix and melt.
Place the all of the ingredients in a slow cooker. I recommend using a slow cooker clear liner bag to make cleanup easier.
Place the heat on low and let the mixture slowly melt the ingredients and stir until the mixture starts to become smooth. Stir occasionally. Add more milk as needed. Our queso was melted in about three to four hours.
Once melted to your desired consistency, serve immediately or place the slow cooker on warm. Now go stuff your face!
Both of these recipes were more than enough for four people and we had leftovers. These make for the perfect additions to your football tailgating parties and cookouts. And remember, it’s totally okay not to have self-control with Mexican food. Don’t forget the margarita mix either!
Happy Tequila Thursday!