Mmm . . . Queso Blanco!

The best part of eating out any Mexican restaurant is, of course, the queso.  And if you’re lucky, the restaurant has queso blanco.  But if you want to recreate the cheesy, spicy deliciousness at home, give this recipe for queso blanco a try!

  
*Note: Ok, it’s a bit of a stretch to put this on a grilling blog.  Mea culpa.  BUT it is made with grilled corn salsa, so technically it counts.  Also, it’s freakin’ awesome.  So quit nitpicking and just enjoy it.

Ingredients (serves 6):

1 tablespoon vegetable oil
1 ½ cups shredded pepper jack cheese
2 spoonfuls of grilled corn salsa
½ cup cream
¼ - ½ cup milk

Directions:

1.    In a double boiler (or just a glass bowl over a pot of water) over medium heat, combine oil, cheese, salsa and cream.
2.    Cook over medium heat, stirring constantly, until cheese is fully melted. 
3.    Add a little bit of milk, slowly, to reach desired consistency.   Enjoy!

Goes great with grilled chicken enchiladas and grilled avocados!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Challenge Conquered – Grilled Avocado!

Happy seis de Mayo!  I marked the day after cinco de Mayo with a Mexican feast of grilled chicken enchiladas, queso blanco with grilled corn salsa, and grilled avocados, a challenge I recently accepted and today conquered!  So if you didn’t get enough south-of-the-border goodness yesterday, try this recipe for grilled avocados!

Ingredients (serves 4):

2 avocados
1 teaspoon lime juice
1 teaspoon olive oil
Grilled corn salsa
Sour cream or Greek yogurt

Directions:

1.    Cut avocados in half and remove seeds.
2.    Stir lime juice and olive oil together, and brush on flesh of avocado.
3.    Place on grill over direct heat, flesh-side down.  Cover grill and cook for 5 minutes.

4.    Remove from grill.  Add a spoonful of salsa to center of avocados, then top with a dollop of cour cream or plain Greek yogurt.  Enjoy!

 

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Grilled Fish Tacos

Mmm . . . fresh, crispy, tasty grilled fish tacos.  Topped with grilled corn salsa and grilled lettuce, of course.

Ingredients (serves 2):

1 pound fresh white, flaky fish (like cod or tilapia)
4 flour soft taco tortillas

Marinade:

½ cup canola oil
1 tablespoon chili powder
2 teaspoons salt
1 serrano pepper, diced
¼ cup fresh cilantro, chopped

Directions:

1.    Whisk marinade ingredients together. Place fish in pan, cover with marinade.
2.    Let fish marinate while your charcoal gets hot.
3.    Place fish on hot, greased grill over medium-high heat.  Cook four minutes on one side, turn, then cook another two minutes.  Remove from grill.
4.    Place tortillas on grill.  Cook for one minute and remove.

Serve grilled fish tacos topped with grilled lettuce, grilled corn salsa, chopped red onions, shredded cheese, and sour cream (or plain Greek yogurt, a tasty and healthy alternative to sour cream).

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Grilled Corn Salsa

Step salsa up a notch by adding a little grilled corn!

Ingredients:

1 pint cherry tomatoes
½ diced red onion
1 serrano pepper, seeded and chopped
¼ cup cilantro, chopped
1 ear corn

Directions:

1.    Grill corn in advance.  Refrigerate at least 2 hours to cool entirely.  Once cold, cut corn kernels off cob.
2.    Place tomatoes, red onion and pepper into food processor and puree.
3.    Pour puree into mixing bowl.  Stir in corn and chopped cilantro, and serve.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!