Bol de tortillas et trempette au queso.
TEMPS DE PRÉPARATION.
10 procès-verbal
TEMPS DE CUISSON.
45 procès-verbal
TEMPS TOTAL.
55 procès-verbal
PORTIONS.
4 personnes
INGRÉDIENTS.
1 Package of Casa Mendosa® Burrito XL Tortillas2 tbsp. Olive Oil1 Small Onion3 Cloves of Garlic1 Minced Jalapeno12 oz Cheddar Cheese - shredded4 oz Pepper Jack Cheese - shredded1 cup milkKosher Salt and Ground Pepper to taste1 Medium Tomato - diced¼ Cup fresh cilantroOptional: 1 tbsp each of chopped tomatoes, jalapenos, green onion and sour cream for garnish.
INSTRUCTIONS.
Place a Casa Mendosa® Burrito XL Tortilla over an oven-safe bowl. Place another oven-safe bowl over it so that the tortilla is covered.Bake the tortilla in the oven for 15 minutes at 400°F.Once complete, remove the top bowl and remove the tortilla, which should be hardened and formed into a bowl shape. Set your tortilla bowl aside. With your remaining tortillas, make tortilla chips using our recipe here.Once your tortilla chips are complete, place your tortilla bowl on a serving dish and surround with your freshly baked chips.To make Queso dip, heat olive oil in a medium saucepan. Cook chopped onion for 5 minutes, or until soft. Add minced garlic and jalapeño, cooking for 1 minute.Add in both cheeses, 1 cup at a time and stir well until melted. Add in milk and stir together until sauce is complete.Once melted, season with salt and pepper . Stir in your tomatoes and cilantro.Pour queso dip into your tortillas bowl, serve immediately and enjoy!
