Wings, dips, chips, meatballs and “buffalo” anything are pretty much the menu for the day. But instead of offering another wing recipe, dip, meatball or “buffalo” dish, I’ve got something a little different.
Queso Bread. Yes, I went there -combining two of my favorite things in one easy to make snack. Score!!! (Ok, so I just couldn’t resist that one!)
The recipe is based on something my mom used to make. I came across the recipe while looking for something else, pulled it out and set it aside. I’ve been playing with it during football season and finally got it right – all the flavors I love about a good queso dip, but easier – I don’t have to worry about keeping the queso warm and I can make up a big batch and stash it in the fridge. Then I just slather some of the cheese mixture on the bread, broil it and voila – I’ve got warm, gooey, spicy cheese on a piece of toasted bread.
I love football… don’t you????
- 8 oz. light cream cheese, softened
- 1 can Rotel tomatoes, rinsed and drained
- 4 cups shredded cheddar or cheddar jack blend
- 1 cup light mayonnaise
- ½ teaspoon garlic salt
- 1 teaspoon hot pepper sauce
- 2 french baguettes, cut in half and sliced lengthwise
- In the bowl of a mixer, combine all the ingredients except the french baguettes and mix until thoroughly combined. Taste and adjust seasonings. Line a sheet pan with foil and spread a thick layer (about ½ inch) of the cheese mixture on top of the baguette slices. Place under the broiler for 3 - 4 minutes until toasty brown. Slice into 1½ inch wide pieces and serve!