In the Kitchen: Spicy Queso Dip

Today in The Rhode Show kitchen Personal Chef and Caterer, Brynn Gibson joined us.

Chef Gison is from The Food Nugget.

Ingredients:

1lb shredded cheese (Mexican blend, jack, or cheddar work)

8oz Cream cheese

1lb ground beef (80/20)

1/2 packet of taco seasoning

1 can adobo peppers

5 roma tomatoes

1/2 red onion, diced

1 poblano pepper

1 jalapeno

Cilantro (to taste)

Steps:

1. In your choice of pan, brown beef, and drain some of the fat.
2. Char the peppers directly on the stove, then deseed and finely dice peppers
3. Core, and dice tomatoes
4. Chop 2 adobo peppers, reserve paste
5. Add peppers, tomatoes, onions, seasoning to pan.
6. Add cream cheese, shredded cheese, and one spoonful of the adobo pepper paste
7. If it’s too thick you can add milk, broth, or stock to thin.
8. Enjoy!