Guilty pleasures

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If you add enough cilantro, it’s almost health food, right?

One of the problems with becoming a known food enthusiast is that people look at you kind of funny when you openly adore trashy food.

But hey, this is the Internet, so you might as well hear my shocking confession: I dig the queso.

Not some authentic blend of Mexican cheeses made on a tiny farm in Guadalajara where the farmer knows all of his goats by name and sings them to sleep with mariachi lullabies every night. Or even salsa made from heirloom tomatoes.

No, sir. Velveeta, that’s the ticket: The “cheese” you don’t have to refrigerate.

The little flecks are from the “fire-roasted tomatoes” - I hope

Cut a couple slabs. Place in a bowl with some milk and a few spoonfuls of salsa. Microwave, stir, devour.

I did actually use a smoky jar salsa from Frontera, Rick Bayless’ food line. He’s an actual chef of Mexican cuisine - I hope that doesn’t ruin my trash cred.

Cheapo corn chips work just great with this fine low-rent cuisine

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Filed under appetizers, cheese, recipes