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I have a few ideas for your upcoming Super Bowl Party, and here’s one for you to test drive prior to next weekend’s festivities ~ Do It Yourself Queso ~ (According to the back label, Velveeta and Rotel does NOT count as proper Queso, and I wholeheartedly agree #sorrynotsorry). “The world is your Queso, henceforth and conquer”…serve this tasty treat with your favorite tortilla chips or make your own Pita Bread (recipe below)…no time for that you say ~ try this little trick…cut up some flour tortillas into strips or squares (I use a pizza cutter to do this and it works famously), heat some vegetable oil or canola oil in a large skillet and lightly fry your tortilla strips/squares until lightly golden on each side (this only takes a couple minutes).  Remove from oil and place onto a paper towel then lightly salt ~ these are quite delicious, if I do say so myself ~ make extras and store in a sealed storage bag for snacking.



3 Tbsp Butter, unsalted

½ Medium Onion, finely chopped

3 Jalapenos, finely chopped

2 Garlic Cloves, grated

Kosher Salt

2 Tbsp All-Purpose Flour

1 ½ Cups Milk (or more)

½ Pound Monterrey Jack Cheese, grated

½ Pound Medium or Sharp Cheddar Cheese, grated

FIRST Melt Butter in a large pot over medium heat

SECOND Add Onion, Jalapenos and Garlic ~ sauté until soft

THIRD Season veggies with Salt (a pinch or two should do)

FOURTH Add the Flour and stir (using a regular fork usually works best) until fully incorporated

FIFTH Whisk in the Milk until this base becomes smooth and thickens

SIXTH Reduce heat and slowly add both cheeses, continually whisking until completely melted and smooth

SEVENTH If Queso gets too thick, add a little milk to thin it out

Serve with chips or Homemade Pita Bread



3 Cups Flour (white or wheat), plus a little extra for kneading

1 Packet Yeast (1/4 oz or 7 g)

1 Cup Warm Water*

2 Tbsp Honey

2 Tbsp Olive Oil

1 ½ tsp Salt

FIRST Combine all ingredients in a mixing bowl and mix to form dough ~ please note, if you need to activate your yeast, do so by following the directions on the packet…normally, you just let it set in the warm water for 15 minutes, then add it to other ingredients and mix to form dough

*If dough is too dry, add a little bit of water at a time to form the dough

SECOND Once dough is formed, knead on a floured surface for 5 minutes (yes, you get to play in the dough – HA, pun intended)

THIRD Once you’re finished playing, I mean kneading, roll the dough into a ball

FOURTH Coat your mixing bowl with a touch of olive oil and brush your dough with oil as well

FIFTH Place dough into bowl and cover with plastic wrap

SIXTH Let dough rise until double in size, about 90 minutes

SEVENTH After the allotted amount of time has passed, remove dough from mixing bowl and place on floured surface

EIGHTH Separate dough into six (6) even parts and roll each piece into a small ball

NINTH Using a rolling pin, roll out each dough piece to form a pita (a pita is a circle, in case you’re unsure)

TENTH Place two pitas on a baking sheet and bake at 450 F for 5 – 7 minutes, or until it puffs up

ELEVENTH Remove to let cool and repeat until all pitas are baked

Makes 8 pitas

Cut your pitas into slices (again, a pizza cutter works famously) and serve with your Queso

I’d love to hear your feedback…


DIY Queso recipe found who-knows-when via the back label ~ once again, this is one of those print, snip and save recipes I’ve collected over the years

Pita Bread recipe is from Lemon & Olives (June 2017) ~ check out their Greek and Mediterranean recipes and Greek culture, travel and lifestyle blog

Photo by Wyron A on Unsplash

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