Bacon Tomato Queso Skillet
This is a creamy queso dip made without any processed cheese spread.
Ingredients
- 2 cups (8 ounces) shredded Monterey jack or pepper jack cheese
- 1 teaspoon cornstarch
- 8 thick-cut slices bacon, cut into 1/2 pieces
- 1 can 15oz butter beans, rinsed and drained
- 1 can 10oz petite diced tomatoes with green chilies
- 2 ounces full-fat cream cheese
- 2 teaspoons whiskey
- 1 large avocado, sliced thinly
- Cilantro, for garnish
Instructions
• Preheat the broiler, setting the top rack 6 inches below the coil.
• In a small bowl combine the shredded cheese and cornstarch; toss to combine and set aside.
• Heat a large oven-proof (preferably cast-iron) skillet over medium heat.
• When the pan is hot, add the bacon and cook until crispy and browned. Remove to a bowl, leaving 2 tablespoons of bacon fat in the skillet. Reduce the heat to medium. Add the butter beans, diced tomatoes with green chilies with their juice, and the cream cheese, stirring to combine. Cover the pan and cook for 2 minutes, until the cream cheese melts. Add the whiskey and half of the shredded cheese and stir until melted.
• Garnish the top with the remaining cheese and broil until the top is browned, about 8 minutes.
• Arrange the sliced avocado on top and garnish with a few tufts of cilantro and serve with chips.
Recent Comments