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Macheesmo Mud
Prep Time:
20
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
8
Servings
Author:
Nick Evans
This queso is jam-packed with add-ins and when you stir it all together you end up with "mud". It's very delicious on chips.
Ingredients
Basic Pico de Gallo
4
medium tomatoes
,
quartered, de-seeded, and diced
1
medium red onion
,
diced
1-2
jalapenos
,
diced
2
cloves
of garlic
,
diced
2
limes
,
juice only
2-4
Tablespoons
of cilantro
,
diced (optional)
Salt to taste
Queso Dip:
2
Tablespoons
Butter
2
Tablespoons
all-purpose flour
2
Cups
heavy cream
,
You could use Half and Half or whole milk if you want to be all... healthy.
8
ounces
Monterey Jack Cheese
,
shredded
8
ounces
cheddar
,
shredded
1
5-ounce
can diced green chiles
,
optional
1
Avocados
,
opt.
Black Beans
,
opt.
Salt to taste
Instructions
Make the pico de gallo by chopping and adding ingredients together in a bowl. Leave out the tomato seeds from the mix!
Melt butter in saucepan and get it bubbling over medium heat.
Whisk in flour and make sure it is mixed well with the butter.
Keep whisking it for a few minutes and it will eventually start to turn a light brown color.
Turn the heat down to low and slowly add about a quarter cup of cream at a time and whisk furiously while you’re adding it.
Add two kinds of cheeses a few handfuls at a time and combine them well.
Quickly heat up a can of drained beans with a few Tablespoons of butter.
Pour the queso in a big bowl and pile in the toppings!
Nutrition
Serving:
1
bowl
|
Calories:
519
kcal
|
Carbohydrates:
12
g
|
Protein:
17
g
|
Fat:
46
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
0.1
g
|
Cholesterol:
128
mg
|
Sodium:
401
mg
|
Potassium:
416
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2041
IU
|
Vitamin C:
20
mg
|
Calcium:
472
mg
|
Iron:
1
mg