As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!
2 cans Rotel Original Diced Tomatoes and Green Chilies
2 – 8oz. packages of Cream Cheese
1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)
Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.
This is a quick and easy summer recipe. My sweet friend, Céire Smyth Martínez and I are always sharing recipes or talking about cooking. She is a fabulous cook and we enjoy going to the farmer’s markets together. Thanks for sharing this delicious recipe Céire!
1 (16 oz) container sour cream (you may use fat-free)
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground red pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
3/4 cup water (I use a little less)
1 pound med-size shrimp
3 tablespoon orange juice
2 garlic cloves, minced
2 teaspoon olive oil
2 avocados, chopped
8 (6 inch) corn tortillas, warmed
Optional: Add chopped cilantro ‘I LOVE IT!’ or you can add a little slaw. Your options are endless!
Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt and cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.
Peel and devein shrimp. Combine remaining seasonings in a shallow dish; add orange juice and shrimp, turning to coat. Cover and chill for 15 minutes. Remove shrimp from marinade, discarding marinade.
You may grill your shrimp at this time if you prefer. Or, you can chop your uncooked shrimp, first, sauté garlic in hot oil in a large skillet over med-high heat 1-2 minutes. Add chopped shrimp and cook 5 minutes or just until shrimp turn pink. Either way you cook the shrimp – IT’S DELICIOUS!
Serve with sour cream mixture and avocado in warm tortillas. This is an easy dish to take for a summer outing.
Filed under Chicken, Dip / Spread / Sauce / Seasoning, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, Mexican, Salad, shrimp, Side Dishes / Vegetables, Spring, Summer
There is a Mexican Restaurant in Shreveport, Louisiana called El Chico’s. Shreveport is the only location that makes this dressing. It’s very versatile; you can eat it with chips, add it to your taco salad, tacos, fajitas, and much more.
1/2 – 3/4 cup of Miracle Whip Salad Dressing (do not use real mayo)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 teaspoons sugar
1/2 cup of milk
Mix all together and chill at least 2 hours. The mixture will thicken when chilled.
You know how much I love avocados – they make this soup extra special. So easy to make. Excellent served in bread bowls.
1⁄2 tablespoon unsalted butter
5 jalapeño peppers, seeded and minced
2 tablespoons garlic, minced
3⁄4 cup red onion, finely chopped
1 avocado, peeled and diced
4 Roma tomatoes, diced
8 cups heavy cream (use the highest fat content available)
dash of nutmeg
Freshly ground black pepper
1 bunch cilantro, stemmed and chopped
Crispy Tortilla chips (strips)
In a large stockpot, heat the butter over medium heat. Sauté the jalapeños, onions, and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft. Remove from the heat and add the avocado, tomatoes, and cream. Lower the heat, then return the pot to heat, stirring constantly so the cream doesn’t separate.
Slowly bring the soup back to a simmer, reduce by about 30%, stirring often to prevent scorching or sticking. Season with salt and pepper. Just before serving, add the cilantro, reserving about 1 teaspoon cilantro per serving for garnish. Sprinkle with the reserved cilantro and crunchy Tortilla chips (strips).
I made these enchiladas for my book club last night and they really enjoyed them. I’m sorry I don’t have a picture to share. If you make this recipe, maybe you can share your picture with me?
Cilantro Lime Cream Sauce
- ½ yellow onion, 3 garlic cloves – rough chopped
- 1 stick plus 1 tablespoons butter
- 1 cup tequila
- ½ bunch cilantro plus 2 tablespoons finely chopped cilantro
- 1 pint heavy whipping cream
- Juice of 1 lime
In a small pot, add 1 stick butter and chopped onion and garlic. Cook until onion is translucent. Next add 1 cup tequila. Continue to cook over medium-high heat until the liquid is reduced by about 75%. Add to same pot ½ bunch of fresh cilantro (stems and all) and 1 pint of heavy whipping cream. For best results, don’t substitute for regular milk. Continue to cook (without scorching) until 25% reduced – sauce will begin to thicken (10-15 minutes). Now pour contents into a strainer or chinoise. I use a colander with small holes. Add juice of 1 lime, 2 tablespoons finely chopped cilantro, and 1 tablespoon butter.
It’s no secret that I absolutely LOVE avocados.
- 3 avocados
- ¼ red onion chopped
- 2 tablespoons finely chopped cilantro
- 1 plum tomato chopped
- Juice of ½ lime
Take 3 ripe avocados – ripe ones are squeezable, not mushy. Cut the avocados in half, carefully remove the seed and scoop the delicious avocado out of the skin with a spoon into a bowl. Add ¼ red onion finely chopped, 2 tablespoons finely chopped cilantro, 1 plum tomato, chopped, and the juice of ½ lime. Mash all ingredients until there are no large pieces – add salt to taste.
- White or yellow corn tortillas
- Queso Fresco cheese
- Monterey Jack Cheese, grated
- Avocado mixture
- Cilantro Lime Cream Sauce
Use white or yellow corn tortillas – flour tortillas don’t work very well, they get mushy. Warm up a couple tortillas at a time so they are easier to roll and don’t break up. (I just use a dry skillet.) Lay a tortilla out in front of you and scoop 1/3 cup of guacamole and lay it down the center of the tortilla, add 1 tablespoon cilantro lime cream sauce and 1 teaspoon of grated Queso Fresco cheese. Roll it up and place it in a baking dish folded side down. Continue doing this until the pan is full or guacamole is used up. Pour a light amount of the cream sauce over the rolled enchiladas and add grated monetary jack cheese on top, place in a 375° oven until the sauce begins to bubble a bit (maybe 10-15 minutes max). Remove from oven. Next pour some more of the sauce over them and sprinkle with Queso Fresco Cheese. Enjoy!
I just made this dip and it’s delicious. It went perfect with the guacamole . You should give it a try this weekend. Thanks Ceire for another wonderful recipe.
4 fresh Fresno chilies or other fresh green chilies
1 tablespoon olive oil
1/2 red onion, finely chopped
5 cups Queso fresco or Monterey jack (crumbled or grated) – can use pepper jack
2 tablespoons crème fraiche
2/3 cup heavy cream
2 firm plum tomatoes, peeled
1 tablespoon tequila
Begin by cross-cutting the bottom of your plum tomatoes and cover with boiling water. Immediately plunge into cold water and the skin will peel off easily.
Next place chilies in dry pan over medium heat, turning them often until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie a knot to keep steam in – set aside for 20 min, then carefully peel off the skins. Half the chilies and scrape out seeds, then but the flesh into thin strips, then cut them in half lengthwise.
Heat the oil in a pan and sauté the onion over medium heat for 5 minutes, until softened. Add the cheese, crème fraiche and heavy cream. Stir over low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Next stir in the chili strips. Cut the tomatoes in half and scrape out the seeds, put the flesh into 1/2 inch pieces and stir into cheese sauce.
Just before serving, stir in tequila. Pour the cheese into a serving dish and serve warm, with tortilla chips.
My dear friend, Céire Smythe Martinez, shared her version of Guacamole with Queso Fresch sprinkled on top. This is the perfect time of the year for guacamole. I made this to go with our lunch today.
2 or 3 ripe avocados, halved, pitted and peeled
2 tablespoons fresh lime juice
1/2 medium red onion, finely chopped approximately 1/2 cup
2 plum tomatoes, seeded and finely chopped approximately 1/3 cup
2 tablespoons coarsely chopped fresh cilantro
1/8 teaspoon coarse salt
freshly ground pepper, to taste
2 tablespoons queso fresco, for sprinkling
Using the back of a fork, gently mash the avocados into small chunks. Gently stir in remaining ingredients, sprinkling Queso Fresco over top. Don’t you just love QUESO FRESCO?