Game Night Dips

Queso

Serves 6

16oz Heavy Cream

3Tbls Chili Powder

3 Qts Monterrey Jack Cheese, grated

4 oz Cooked Sausage or Chorizo-crumbled/chopped

1 ea Small Red Onion, Caramelized and diced

2 ea Poblanos, roasted, peeled and diced

1 bu Cilantro, rinsed and minced

1. In a pot, bring the cream to a boil, add the chili powder, bring to a boil. Stir in the cheese until melted, add the sausage, 1/2 of the onion, and 1/2 of the poblanos.

2. Pour the contents into a serving bowl, top with some remaining onions, poblanos and the cilantro. Serve with tortilla chips.

Ceviche

Serves 4

1/2 ea Red Tomato, small diced

1 Tbl Red Onion, finely diced

1/4 bunch Cilantro, minced

8oz Whitefish, small diced

1 ea Small Serrano Chile, seeded and minced

1/2 ea Jalapeno, seeded and minced

1/4 cup Lime juice, freshly squeezed

2 tsp Kosher salt

1. In a small non reactive bowl, add the fish, jalapeños, and serranos, cover with lime juice. Stir well, let sit for 30-45 min.

2. Stir the fish again, add in the tomatoes, onion, salt and cilantro. Taste and adjust seasoning if necessary.

3. Pour the contents into a serving bowl. Serve with tortilla chips or tostada shells.

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