Though I distinctly remember one or two occasions where I nearly chucked a shoe at ESPN, or Fox Sports, or ESPN2 for constantly hogging up our TV, I must admit I'm a little sad that football is nearly over. I'm much more of a college football fan, so I'm just hanging on till the Super Bowl. Since no team I have a vested interest in made it to the big game, I've already picked my new favorite to win.
Not only will I miss football, but I'll dearly miss having a great excuse to eat junk food in the middle of the day, having friends over just to eat said junk food, and of course, spending a Saturday or Sunday with a beer in hand and dedicating myself to nothing but drinking, eating and watching the TV. I promise I'm not really lazy at heart :)
In honor of the near end of the football season (really, one of the only regularly televised sports that can keep my attention) here's a tasty and healthy treat that doesn't actually taste healthy!
I grew up eating Chile Con Queso in the Velveeta form. No mockery of this quintessential snack,but here's a real deal dip that's heart healthy. Baked tortilla chips are never as crispy and delightful as their fried cousins, but at least you're not consuming a mountain of fat, right?
The dip is a little bit thinner than what I'm used to, but if you let this sit in a crock pot or even on your stove (on low heat) while you're watching the game, it will thicken up!
The Recipe Girl is having a Super Bowl Party Recipe Smackdown contest. Send Lori your best football fare, and you could win $250! Woohoo! Check it out here.
Chile Con Queso with Baked Lime Tortilla Chips
Eating Well, Feb '09
2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup light colored beer
1 1/2 cups milk, divided
3 tbsp cornstarch
1 3/4 cup shredded sharp Cheddar
1 10 oz can Rotel (drained)
2 tbsp fresh lime juice
1 tsp salt
1 tsp chili powder
cayenne pepper to taste
1/4 cup scallions
2 tbsp fresh cilantro
1. Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.
Chile-Lime Tortilla Chips
12 6 inch corn tortillas
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt
Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters. Place wedges in an even layer on 1-2 cookie sheets. Combine lime juice & chili powder in a bowl. Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes. Try flipping them mid-bake to get an even crispiness.