I’m heading to my home state for Thanksgiving this year and I couldn’t be more excited! I’m really looking forward to spending time with my Dad and my Texas fam…but I’m REALLY excited because I’m off the hook for all the cooking!!
That sounds funny coming from me…but the truth is…I have been busy! I just opened the first Little Moon store and Lulu is growing so fast! I want spend all my free time with her. So, yes…I’m being a bit selfish this holiday. But I’m savoring the extra time with my girls and letting everybody else do the heavy lifting in the kitchen this year!!!
That being said, I still have food on the brain! Specifically, queso!
I can’t go to Texas without getting my hands on some of this gooey goodness. So I thought I would share my favorite version with you guys…Texas style!
Start with a big pile of shredded cheddar or Velveeta! Add cream cheese and a can of Rotel. I like a kick so sometimes I go half and half! Half a spicy can -half a mild can!
Then add jalapeños, cilantro and black pepper.
On low heat start to melt and slowly combine all the ingredients. You wanna keep the heat low so you don’t burn the cheese. Next, add a bit of dijon mustard! This gives your queso a zesty kick!
This is where the ooey gooey comes in! Add milk or cream and keep stirring!
Low and slow…till its all melted!
There you have it! My favorite Texas queso! I know I said I wouldn’t be cooking this year…but maybe I’ll be making an exception and whipping this up…
Haylie’s Famous Texas Queso
4 c shredded cheese
1 cup cream cheese
1 T dijon mustard
2 T chopped cilantro
1 can mild Rotel
generous shake of fresh ground black pepper
1/4 c whole milk
Slowly melt all ingredients in skillet on low heat till bubbly. Careful not to burn.
Happy Thanksgiving from my family to yours!