Homemade turkey chorizo, home smoked sharp cheddar aged one year, turned into queso dip. Homemade tortillas.
I want to be very clear that this was edible. But that’s about it. The chorizo wasn’t spicy enough. I probably should have only done 50% smoked cheddar and 50% regular. Some chives or other living green thing on top would have gone a long way.
I had a heck of a time with the tortillas because my burner wasn’t keeping a consistent temperature. I probably need to replace the burner socket yet again. I ended up moving to a smaller burner.
Cost per person, $2.60
That cheese recipe is anemic. First, in the butter, saute onion. Once it’s close to caramelized, add finely chopped hot peppers and cook until soft. Then add garlic, cook for a minute. Then add ground cumin, ground coriander, cayenne, sweet paprika and cook for a minute. Then add oregano. Then add the flour to make your roux. Then add your milk to make the bechamel. Then add your cheese a handful at a time and let it all melt before adding the new handful. Then salt to taste.
I had everything available except hot peppers. But it wouldn’t have helped that chorizo.