Homemade Queso

Our family is in the middle of another pantry challenge. We are using what we have on hand and not going to the store. The exceptions are medical needs, small parts to repair what we already own and pet food. Like most things this is great when the world is perfect and you have time to plan.

A major disruption of our “perfect” world is my health conditions. I require a high salt diet and there are many days in a week that it is a struggle for me to get out of bed. Most of the time I am able to push through, but there are times that I end up in bed for several days. Today, I am at the end of one of those shut down times and I am trying to get going again. When I have low blood pressure I crave very high salt foods. Today, the high salt food I wanted was nachos. Well I also want to stick to my pantry challenge and I do not have any velveeta on hand.

Those of you who know me, understand the need for velveeta is real! I love queso. However, I have yet to be able to successfully grow velveeta. If you own the magic seeds, meet me in a dark alley where we can come to an arrangement!

Anyway, so today I had to make queso with what I had in hand. Not all of these things are from our farm, but that was not the challenge!

Queso:

1/4 cup prechopped frozen onions

1/4 cup prechopped frozen bell peppers

1 tbsp prechopped frozen hot peppers

1 tbsp taco seasoning

1/2 bar of cream cheese

1/4 cup of milk

1/2 cup pre cooked frozen ground beef

1 tbsp of homemade canned salsa

1 handful of shredded cheddar

In a small cast iron skillet I added the chopped onions, bell peppers, hot peppers, meat, salsa and taco seasoning. Allowed everything to defrost and warm up. Once warm I added the 1/2 block of cream cheese. It melted together but was a little too thick, so that is where the milk comes in. Just enough to thin it out to make way for the shredded cheddar. Mix together, heat till bubbling. Burn your mouth checking thr flavor.

So I created this wonderful, soul pleasing dip, only to open the bag of corn chips and find out one of my family members put them away with only a few chips left in the bag. I was not going to let this slow me down. I got the corn tortillas and oil. I fried myself some chips. This is a great way to use expired corn tortillas from the pantry. The end result was everything I wanted and needed it to be, no velveeta needed. I look forward to trying this summer when I have homemade goat cream cheese instead of store cream cheese. Enjoy and let me know what you think!

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