Tag Archives: tasty cheese

Con Queso Beef Chilli

image

Oh dear, this is what happens when you fancy making some con queso dip and need to make some beef chilli for dinner!

The trick with this is having the oven low and slow so the cheese in the chilli doesn’t stick to the pan. Leftovers freeze well, in fact I always make double for the leftovers, just again, re heat very gently in the oven.

Serves 6.

Ingredients

50mls olive oil

1 onion, diced

2-3 cloves garlic, finely sliced

2 jalapeño chillies, deseeded and finely diced

1 tablespoon ground coriander

2 teaspoons ground cumin

2 chipotle chillies in adobe sauce

600g minced beef

400g tin chopped tomatoes

350mls sour cream

300g Cheddar cheese

125mls milk

420g tin kidney beans, drained and rinsed

Salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

In and oven proof pan, with a lid, heat the oil over a medium heat.

Add the onion, garlic and jalapeño chilli, cook until the onion is soft.

Add the coriander, cumin, chipotle chilli with adobe sauce and beef, increase the heat to high and brown the beef.

Add the tomatoes, sour cream, cheese and milk, stir well and season.

Cover the pan with a piece of baking parchment and the lid, pop in the oven.

Cook for 3 hours, add the beans and cook for a further hour, covered.

Cheese and Chive Scones

image

One of my favourite scone recipes, these are lovely with a bowl of soup or hot out the oven with butter spread in them.

They are also a super option in the boys lunch boxes instead of a sandwich. The scones freeze well so I just pop a frozen scone into their boxes, knowing it will be defrosted by the time they get to lunch.

Makes 12-14 scones.

Ingredients

450g plain flour

2 tablespoons baking powder

110g butter, cubed

pinch of salt

150g cheese, grated

25g fresh chives, snipped

300mls buttermilk

1 egg, beaten

Method

Preheat the oven to 210degrees Centigrade. Line a baking sheet with baking parchment.

In a large bowl, combine the flour and baking powder.

Add the butter and, using your finger tips, rub the butter in until the mixture resembles breadcrumbs.

Add the cheese and chives and mix through.

Add the buttermilk and combine gently to form a dough.

Tip the dough onto a floured work surface, gently use your hands to flatten.

Take the cutter and cut out your scones, once there is no more space to cut, reform the dough and cut again, repeat until all of the dough is used.

Place on the baking sheet and brush with the beaten egg.

Bake for 7-10 mins until golden. Allow to cool on a wire rack.