Appetizer

Queso, Guac and Salsa

Queso

8 oz cheddar cheese, shredded fine

1 tablespoon butter

1 bunch (~8 scallions, or ~¾ cups finished) green onions, chopped fine

2 cloves garlic, minced

1 (~4 oz) roma tomato, diced

½ teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon cayenne pepper

1 tablespoon cornstarch

13 oz (1 can) evaporated milk

4 oz (1 can) diced green chilies

¼ cup fresh cilantro, chopped fine

Guacamole

3 avocados, meat only, mashed smooth

1 medium onion, diced

2 (~8 oz) Roma tomatoes, diced

3 tablespoons fresh cilantro, chopped fine

1 jalapeño pepper, seeded and diced fine

2 cloves garlic, minced

1 (~2 tablespoons) lime, juiced

½ teaspoon salt

Salsa

1 jar (~24 oz) chunky salsa (or see Rockin’ it old-school to make your own)

Queso

Melt butter in a medium saucepan over medium-heat; sauté onions and garlic until soft and fragrant.

Add tomato, chilies, ground cumin, onion powder and cayenne pepper; stir and cook a few more minutes.

Add cornstarch and evaporated milk; mix well.

Bring to a bubbly boil; add cheese; cook, stirring continuously, until cheese melts and sauce is smooth.

Guacamole

Prepare and combine all ingredients in a mixing bowl.

make each as hot as you like it!