I’d hate to actually call this mexican food, it’s pretty non-authentic. But, we’d planned to go out this evening and a major customer issue interfered so we scrambled a little to figure out what to have for dinner.
Frozen carne asada steak from the Beef Guy, an avocado from this weeks vegetable box, onions, two poblano peppers, corn chips and cheese.
Dinner ended up being assemble at the table fajita nachos. I fried up the onions and peppers together. Then grilled the steak and chopped it into strips.
Then I made a spicy cheese sauce.
1.25 cups milk
1.5 tbsp butter
1.5 tbsp flour
1/2 medium onion, chopped
1/2 poblano pepper, chopped
1 garlic clove finely minced
2 handfuls cheese, grated
Soften the onion, pepper and garlic in butter. I cooked it over low for 10 – 15 minutes and got a little brown around the edges. Then I added the flour for a roux. I cooked that until the flour was smelling nutty then added the milk. Once the milk and veggie mix was at at simmer, I turned down the heat and added the cheese. It was fontina cheese, so it needed a little salt, but other than that was good to go.
The flavors worked well together and the cheese dip was really quite tasty.