The Famous 'Nibblin' Good Cheese Appetizers
Smoked Queso Dip
1-2 pkg. (8 oz. each) Alma Creamery Pepper Cheddar cheese curds, depending on how spicy you prefer your queso
2 lbs. Velveeta cheese, cubed
2 lbs. pork sausage, cooked, crumbled, and fats drained well
2 - 10 oz. cans diced tomatoes and green chilies, with juices
6-8 cloves garlic, minced or crushed (1-2 Tbs.)
1-2 Tbs. dehydrated onion flakes
1/2 cup beer (may substitute broth or milk)
pickled jalapenos, pico de gallo or salsa, and tortilla chips, for serving
Preheat the smoker to 350 degrees F.
Place all ingredients except the beer into a heavy-duty aluminum pan; place the queso onto the center rack of the smoker and close the lid.
Smoke the queso for 30-40 minutes (or until the queso reaches the desired amount of smokiness you prefer), gently stirring the
queso as it cooks, adding the beer as needed, until the queso reaches a creamy, smooth consistency.
Serve the queso topped with pickled jalapenos, pico de gallo, and tortilla chips.
Crunchy-Sweet Pickled Jalapeno Peppers
10 jalapenos, sliced
4 whole garlic cloves, smashed slightly
1 cup white distilled vinegar
1 cup water
1/2 cup granulated sugar
1 Tbs. kosher salt
Makes two 16 oz. jars of pickled refrigerator pickles.
Divide the jalapeno slices and the garlic cloves between the two (16 oz.) jars.
In a small saucepan over medium heat, prepare the brine by combining the vinegar, water, sugar and salt; stir
occasionally until the sugar and salt are completely dissolved, approx. 4-5 minutes. Pour the prepared brine
over the jalapenos and garlic in each jar; let cool completely to room temperature. Cover the jars with lids,
then refrigerate. Pickled jalapenos will keep for up to 2-3 weeks in the fridge.
Please note: As pickled jalapenos chill in the fridge, they may mellow and become sweeter. OR, they may
become spicier! You can never predict jalapenos. :)
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