2 tablespoons butter

2-3 garlic cloves, pressed through a garlic press

2 tablespoons all purpose flour

1 cup whole milk (plus more if needed for thinning)

1/2 cup roasted, chopped, Hatch green chiles

1/2 teaspoon salt

1/4 teaspoon ground cumin

pinch of cayenne pepper

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

Garnish with additional green chiles, chopped cilantro, and green onions if desired

Serve with tortilla chips


In a small skillet, melt butter over medium high heat. Add garlic and stir, cooking for 1-2 minutes. Sprinkle flour over the melted butter, and whisk to make a paste. Cook for 1-2 minutes, and then slowly whisk in the milk. Add green chiles, salt, and cumin. Allow to come to a gentle boil, whisking frequently, until slightly thickened.

Add the cheese, and stir until smooth. Turn heat to low. Garnish and serve with chips.

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2 – 2.5 lbs skin on chicken thighs


1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro, chopped finely
2 jalapeño, chopped finely
4 garlic cloves, chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste


1. Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
2. Get a big bowl, mixing  all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
3. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
4. Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

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