I did make one thing this week, in the midst of all the craziness. We had a little party we went to for some friends of ours who just got engaged (congrats Clint and Alexis), so my contribution was a Mexican queso dip.
This is the recipe for my queso dip:
- 1 32 oz. pkg. Velveeta cheese, cut into chunks
- 1 can Rotel diced tomatoes and green chiles (original, but if you don't like spicy, get the mild can), undrained
- 3 roasted green chiles, chopped (if you don't have fresh, you can use the canned kind)
- 1 pkg. Mexican chorizo (the package I bought was one link, but I don't remember the actual size)
- Dash of cumin
- Dash of chili powder
When serving, I usually place the queso in a fondue pot or slow cooker over low heat. If you leave it in a regular bowl, the cheese will harden.
Well, hopefully I will have some more to report in these next few days than I did last week!
I am leaving you with this picture of the beautiful Lubbock sky I took on Wednesday.