One of my most vivid memories is from a dinner out over 20 years ago when I lived in Texas. Our next door neighbors invited us out to dine at a Tex-Mex restaurant with 2 other friends of theirs. One of the friends, a woman, ordered a bowl of queso as a starter.
Now, if you have ever ordered queso in the great state of Texas, you know you get a massive bowl of delicious, spicy melted cheese to dip freshly made tortilla chips in. Usually, the queso is shared since there is so much of it and it is so rich.
This was not to be the case with the queso ordering woman. She pulled the bowl in front of her and proceeded to demolish the entire thing. My husband and I were floored and DYING to laugh about it to each other. It still is such a visual to me.
Here is your chance to eat a bowl of queso without me laughing at you. :)
This sentence is going to sound ridiculous, but here goes…Queso Soup takes all of the flavors of queso and puts them together in soup form. No other way to say it without stretching my Sunday morning brain too much.
I usually shy away from Velveeta, but it lends the perfect creaminess to queso recipes and to this soup in particular.
1 lb hot sausage, casing removed
2 Tbs dried minced onion flakes
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne
4 cups low-sodium chicken broth
1 can black beans, rinsed and drained
2 (10 oz) cans Rotel (diced tomatoes with green chiles), undrained
8 oz Velveeta cheese, cubed
4 Tbs butter
4 Tbs flour
2 cups milk
Salt and pepper
Sour cream, shredded cheddar cheese and tortilla chips, to garnish
1. In a Dutch oven, break up and brown meat. Stir in onion flakes, garlic, chili powder, cumin, coriander and cayenne.
2. Add chicken broth, Rotel and black beans. Bring to a boil, reduce heat and simmer for 10 minutes. Add cheese and stir continuously until melted.
3. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for one minute. Whisk in milk, stirring continuously. Continue to cook, stirring, until sauce thickens.
4. Whisk milk sauce into soup until well blended. Season with salt and pepper then simmer for 30 minutes.
5. Garnish with sour cream, cheese and tortilla chips.
Serves 6 to 8
Recipe from Plain Chicken
Austin band Thanks Light describes their music as ‘Bedroom Rock’.
“Dreams” is perfect for laying back, relaxing and digesting. Reclining will allow you to appreciate the abundance of things occurring all at once in the song. Lots of interesting instrumentation and cool vocals. I adore the little bit of weirdness at the 2:18 minute mark. It seems certain the song is going to end (and maybe you thought you were asleep) then things quietly start again before the final finish.