Categories
Appetizer Main Dish Side Dish

Grilling cheese is more than just o’queso’

Smoked Queso and Steak Nachos
Smoked queso with charcoal steaks can be made on the grill or modified to be served from your oven.

When it comes to cooking indoors, Joey and I share the load pretty evenly. We each take on lunch or dinner regularly, with both of us having our specialties.

But when it comes to cooking outside, I definitely fall far behind.

Joey has really perfected the use of his kamado-style grill, mostly opting to create delicious smoked chicken or pork, but he’s also branched out into briskets, pastrami, pizzas and more.

So I was a little nervous when I went to try my own grill creation this past weekend: smoked queso and steak nachos.

I do have to confess that Joey was still the one who got the fire started and got the temperature just right for me, but after that, it was my show, and thankfully, despite my extreme novice status with the grill, it turned out fabulous.

I didn’t use a recipe this week. Instead, I read probably 10 different versions of smoked queso that people have out there and ignored a lot of what they did, mostly because I just can’t handle the taste or texture of Velveeta cheese, and that’s what all of them used.

So this week’s recipe is an original, and it turned out great. We did this on our kamado grill, but you could also make this on a regular grill or in your oven (although you’ll want to probably cook your steaks on your stovetop, in that case).

Smoked Queso and Steak Nachos
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Smoked Queso with Charcoal Steaks

Smoked queso with charcoal steaks can be made on the grill or modified to be served from your oven.
Course Appetizer, Main Course
Keyword black beans, charcoal steak, cream cheese, grilled, pepperjack cheese, queso fresco, Rotel, sharp cheddar cheese, smoked, taco seasoning

Ingredients

  • 16 ounces pepperjack cheese
  • 16 ounces sharp cheddar cheese
  • 8 ounces cream cheese I used fat free
  • 20 ounces Rotel drained
  • 15.5 ounces black beans drained and rinsed
  • 1/4 cup taco seasoning
  • 8 cloves garlic minced
  • salt to taste
  • enough charcoal steaks to serve your guests
  • Your favorite steak seasoning

Instructions

  • Prepare your grill so that it is 250 to 300 degrees.
  • Cube the three types of cheese into about one-inch pieces. (Make sure to use blocks of cheese instead of shredded; it melts better.)
  • In a foil, eight-by-eight-inch pan, add the cheeses, Rotel, black beans, taco seasoning, garlic and salt, and stir to combine.
  • For the steaks, pound them to about one-half inch thick, and season them liberally on both sides with steak seasoning, pressing it into the meat.
  • Once your grill is ready, place your pan of queso on a lower rack (we’re going to cook the steaks above it). If you’re using a standard grill, place it so it’s getting indirect heat. Close the lid and let the queso cook for 20 minutes.
  • After the 20 minutes, stir the queso. It probably will only just be starting to melt together. Place the steaks on a grate over the queso so that the juices can add flavor to the queso. Again, close the lid.
  • Check the queso every 20 minutes, giving it a good stir, and turn the steaks when they have good grill marks on one side.
  • Once the queso is melted and the steaks are done (after about one hour), remove it all from the grill. Be careful not to let the cheese overcook; it will get lumpy and separate if you do. Let the steaks rest for five minutes, and then slice them.
  • Serve the queso and steak over chips with your favorite nacho toppings.

We went for a smaller batch of queso than I saw many people make online, and it still fed six people, so definitely plan accordingly, but if you have a crowd, you can easily double this into a nine-by-13-inch pan and feed them all.

You can also make this as spicy or as mild as you like, depending on which style of Rotel and taco seasoning you choose. You could also add a drained can of jalapenos or something spicier if you really wanted to take it up a notch. It could also be made with pre-cooked ground beef or sausage or chorizo, if you don’t want to mess with steaks.

I certainly wouldn’t claim to be a grill master yet, but Joey did seem impressed with my most recent accomplishment. That being said, I think I’ll leave the heavy lifting to him. It’s a lot nicer to be the one sitting in the Adirondack chair than the one next to the grill.

This piece first appeared in print on July 15, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Side Dish Snack

Dip into something awesome for game day

Cheesy bean dip elevates boring canned ingredients into something truly spectacular for your snack table.

Until the Chiefs became a part of the post-season, the best part of Super Bowl Sunday for me over the years has been the snack table.

From the days when our church youth group would watch the games while playing a football-themed bingo game to ones with friends gathered in our living room, there has always been a fabulous spread of great food to eat along with the fellowship the game brings.

Of course, it goes without saying that this year’s game will be very different than last year’s Chiefs victory. Last year, our house was packed with people, everyone screaming and yelling when the final seconds ticked down on the game clock, and we all realized we were the Super Bowl champs.

This year, there will likely be more yelling and screaming, and hopefully that will come along with another Lombardi Trophy, but it will be a much quieter din without the crowd of friends and family around us.

Despite the lack of a crowd, Joey and I will still be enjoying some favorite snacks, though, and after I test-drove this one for the AFC Championship game, I have to share it with you.

This comes from Lauren Allen over at her blog, “Tastes Better From Scratch.” You can find the original post at https://tastesbetterfromscratch.com/cheesy-bean-dip/. I doubled the seasoning in my version below and substituted refried beans for whole pintos.

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Cheesy Bean Dip

Cheesy bean dip elevates boring canned ingredients into something truly spectacular for your snack table.
Course Appetizer
Keyword bean dip, cheese, cream cheese, Greek yogurt, salsa, sour cream, taco seasoning

Ingredients

  • 2, 15- ounce cans of refried beans
  • 4 ounces cream cheese softened (I used fat free)
  • 2/3 cup sour cream or plain non-fat Greek yogurt
  • 2 packets 1/4 cup taco seasoning
  • 1/4 cup salsa any kind. I used a tomatillo salsa.
  • 1 to 2 cups shredded Mexican blend cheese divided

Instructions

  • Preheat the oven to 350 degrees.
  • In an eight-by-eight-inch baking dish, combine the refried beans, cream cheese, sour cream, taco seasoning, salsa and about 1/4-cup shredded cheese.
  • Mix it well so that the ingredients are evenly distributed, and then spread it evenly in the dish.
  • Top with as much cheese as you like and bake for 25 minutes or until the cheese is melted and just starting to brown around the edges.
  • Serve with tortilla chips or as part of a taco bar.

This was absolutely amazing. I know it isn’t a health food by any stretch, but by using fat-free refried beans, fat-free cream cheese and non-fat Greek yogurt to make this, I felt a lot better about placing a big scoop on my plate during the game.

And it certainly did not taste low-fat, either. The variety of cheese gave it fantastic flavor, and the leftovers quickly disappeared over the next few days, as we integrated them into tacos for lunch.

It won’t be the same to watch the Super Bowl without a crowd of friends this year, but I’m hoping that a few fun dishes on the coffee table might make up for it. Of course, another Chiefs victory wouldn’t hurt, either.

This piece first appeared in print on Thursday, Feb. 4, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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