Game Day Provisions 101: House Barbecue Chili Con Queso

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Southern Socials 

House Barbecue Chili Con Queso

Smoked pulled pork has so many versatile ways it may be served & adding a bit to Chili Con Queso is no exception. Just a small amount offers exceptional taste. House Barbecue may be prepared in advance so put some aside in small zip top bags & store in the freezer up to one month. When a quick appetizer is needed for football celebrations, simply place it in the refrigerator to thaw overnight & stir it into the dip just before serving. Accompany the dip with House Barbecue Quesadillas With Championship Caviar & House Barbecue Nachos when your next tailgating social is scheduled.

House BBQ Chili Con Queso By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Game Day Recipes Baking Cooking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHouse Barbecue Chili Con Queso
makes 8 servings

The Basic Fundamentals

Add chipotle peppers or minced jalapeño for a fiery variation.

1 tsp oil
1/2 small sweet onion, diced
1 large garlic clove, pressed
1 {10-oz} can diced tomatoes & green chiles
1 lb American cheese, cut into cubes
1/2 cup milk
1 cup shredded & chopped Sweet Chili-Lime Smoked Pork Shoulder
2 Tbsp fresh cilantro
Garnishes: Queso fresco, chopped, fresh cilantro & roasted pumpkin seeds
Tortilla chips

Sauté the onion & the garlic oil over Medium heat in a 3-quart sauce pan, stirring occasionally, 5 minutes or until softened. Add the diced tomatoes & cook 2 minutes. Add half of the cheese, reduce the heat to Medium-Low, stirring occasionally, until melted. Add the remaining half of the cheese & the milk. Repeat. Stir in the pork & cook until throughly heated. Just before serving, add the cilantro. Keep warm in a slow cooker. Ladle into ramekins & garnish, if desired. Accompany with tortilla chips.

The Extra Point

Queso dip may be served over homemade potato chips or French fries.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK 
{helpful advice}

How To Dice Onions

Knowing the proper size & technique for dicing onions will prove to be an invaluable tool in the kitchen. When they are needed for dips of Pico de Galo, a small dice is best to make serving easier as well as provided a consistent flavor throughout the dish. Follow these valuable pointers. 

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Cut the ends from the onions & slice in half. Peel the outer skins & slice each half, flat side down, into very thin half moon shapes. Give the vegetable a quarter turn & slice in the opposite direction to create the shape. The closer the cuts are to one another, the smaller the dice of the onion.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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