Chorizo Queso with Chili-Ranch Chips

Start to finish: Active: 40 minutes
Impresses: 4-6

Ingredients
For the queso:
5-ounce can roasted jalapeño peppers, diced
½ lime, cut into wedges
8 ounces Monterey Jack cheese, freshly shredded
4 ounces colby jack cheese, freshly shredded
½ pound chorizo, browned
Cilantro, for serving 

For the chips:
12 corn tortillas
Cooking spray
2 tablespoons ranch seasoning
1 tablespoon Tajín® clásico seasoning, or other chili-lime seasoning

Method
For the queso:
Heat oven to broiler. Coat a small baking dish with nonstick spray, unless using a small cast-iron skillet.

Layer in half the roasted jalapeño peppers, a squeeze of 1 lime wedge and half of each cheese. Broil 3–4 minutes, or until cheese starts to bubble and brown.

Remove from oven and layer in the remaining roasted jalapeño peppers, another squeeze of lime and remaining cheese. Broil 3–4 minutes, or until the top is bubbly and brown.

Remove from oven and top with browned chorizo sausage in the middle, adding another squeeze of lime and cilantro for garnish. Serve immediately with chips.  

For the chips:
Heat oven to 350 F, and line 2 large baking sheets with parchment paper. Cut tortillas into 8 wedges and place in a single layer on prepared baking sheets. Spritz tortilla wedges with cooking spray.

In a small bowl, combine ranch seasoning and Tajín. Sprinkle half the seasoning over the chips. Bake 8 minutes before flipping, spritzing and sprinkling with remaining seasoning.

Swap baking sheet locations in the oven and bake 5–6 minutes, or until lightly browned. (Watch the chips closely at the 5-minute mark to ensure they don’t burn.)

Let rest for 5 minutes before serving with queso or your dip of choice. 

BBQ Corn Salad

Start to finish: Active: 45 minutes
Impresses: 4

Ingredients
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground mustard
¼ teaspoon cayenne pepper
4 sweet corn ears, shucked
2 tablespoons vegetable oil
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
¼ cup cilantro, chopped
½ cup queso fresco, crumbled 

Method
Heat grill over medium-high heat. In a small bowl, combine brown sugar, smoked paprika, pepper, salt, garlic and onion powder, ground mustard and cayenne pepper.

Brush corn with vegetable oil and generously coat with spice mixture. Grill 2–3 minutes per side, or until corn is equally charred on all sides. Remove and let rest 10 minutes.

Once cool enough to handle, carefully cut corn kernels off the cobb. Place kernels into a large bowl and toss together with cherry tomatoes, red onion, avocado, cilantro and queso fresco. Store in the refrigerator until ready to serve.

Skirt Steak with Roasted Poblano Crema

Start to finish: Active: 1 hour 15 minutes
Impresses: 4-6

Ingredients
For the steak:
2-pound skirt steak
½ cup olive oil
½ cup red wine vinegar
2 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper 

For the crema:
2 poblano peppers
1 cup sour cream
¼ cup milk
1 lime, zested and juiced
¼ cup cilantro
½ teaspoon salt

Method
For the steak: 
Place steak into a shallow dish. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt and pepper to combine. Pour marinade over steak and let set at room temperature for 30 minutes.

While the steak rests, heat grill over high heat. Grill steak 3–4 minutes per side, or until the internal temperature reaches 130 F (for medium-rare temperature). Let rest for 5–10 minutes. Slice against the grain and top with crema to serve.

For the crema: 
While the grill is on, place the peppers on high direct heat. Char the skins by grilling 1–2 minutes per side. Once completely charred, place peppers into a freezer-style zip-top bag and seal. Let steam for 10 minutes before removing peppers. Peel off the skin and remove the seeds and top. 

Place cleaned peppers into the bowl of a food processor with sour cream, milk, lime juice and zest, cilantro and salt. Puree until smooth. Refrigerate until ready to serve.