This delicious side dish can also be served as a dip with tortilla chips.
Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
1. Process beans and broth in a food processor 10 to 15 seconds or until smooth.
2. Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. Stir in cheese until melted. Serve immediately.
Southern Living MARCH 2008
Keep the queso warm by serving it in a small slow cooker or in a microwavable dish, so it can be easily reheated, if necessary.
1. Melt 2 Tbsp. butter in a large heavy saucepan over low heat; add chopped green chiles and minced onion, and cook 3 to 4 minutes or until softened. Whisk in 2 Tbsp. flour, and cook 1 minute. Whisk in milk and beer, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened. Add shredded cheese by 1/2 cupfuls, stirring until melted after each addition. Stir in ground cumin and salt. Serve warm with tortillas chips.
Southern Living MARCH 2008
Try this tangy sauce on beef, pork, or potatoes.
Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
1. Stir together 1 cup light sour cream and remaining ingredients in a small bowl. Serve immediately, or cover and chill up to 3 days.
Southern Living MARCH 2008
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Fresh Tex-Mex
