Recipes for Cinco de Mayo: Queso Dip, Guacamole, Margaritas

I love Mexican food. And Tex Mex. And I don't need a holiday to break out any of the following recipes. The queso dip is originally from Food Network Magazine. The margaritas are a recipe I've had from multiple sources. They're not traditional, but they're really easy to make for a crowd. Also, they're a little on the strong side, so  adjust to your preference!

Queso Dip

3 tablespoons minced onion
1 tablespoon vegetable oil
1 small can chopped green chiles
2 tablespoons flour
1/3 cup beer*
1/4 lb muenster cheese, grated
1/4 lb cheddar, grated
a handful of chopped cilantro.

In a small oven-safe skillet (I use cast iron), saute onion in oil. Add can of green chiles, flour, beer, both cheeses, and the cilantro. Stir with a whisk until the cheese melts, then broil until bubbly. Add more cilantro as a garnish and serve with tortilla chips.

*You can add more beer to thin this out for a terrific nacho sauce. If you can find them, the HOT Ortega chiles really make this terrific.


Mash 3 avocados, 1/2 cup minced red onion, 1 minced jalapeno, 1 minced clove garlic. Gently stir in a diced tomato and 1/2 a bunch of cilantro. Squeeze in juice from 1/2 a fresh lime. Season with salt and pepper to taste. You can adjust the lime, salt, jalapeno and cilantro levels to your personal taste.

Frozen/Blended Margaritas

1 can frozen limeade
6 oz tequila (100% agave, but any affordable brand will do. Save the pricey stuff for shots/sipping)
2 oz triple sec

Add tequila, triple sec, and limeade to blender. Top with ice. Blend until smooth.

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