QUESO BREAD

QUESO BREAD

Are you  ready for some football??? Yup, the “biggest game of the year” is just around the corner which means major football food. In fact, for some of us ahem that is the most important part!!!

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????

QUESO BREAD

 

PRINT

PREP TIME

10 mins

COOK TIME

4 mins

TOTAL TIME

14 mins

 

the level of heat can easily be adjusted - if you like things a bit less spicy, substitute a can of petite diced tomatoes and a can of mild green chiles for the Rotel tomatoes and omit the hot sauce. If you like it spicier, increase the hot sauce or add some chopped jalepeno's!

Author: Nancy Buchanan

Serves: 8- 10 servings

INGREDIENTS

• 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

INSTRUCTIONS

1. 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!

Article source:www.acommunaltable.com/queso-bread/