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. 

Grilled Mac and Cheese

Start to finish: Active: 30 minutes
Impresses: 8 as a side, 4 as an entree

Ingredients
16 ounces dry pasta, such as elbow or cavatappi
1 cup heavy cream
2 cups half & half, divided
1 cup water
4 tablespoons salted butter, cut into cubes
4 ounces medium cheddar cheese, cut into cubes
4 ounces Monterey Jack cheese, cut into cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard
3 ounces Gruyere, shredded
Freshly ground black pepper, for serving 

Method
Spray a large, shallow Dutch oven with baking spray. Pour the pasta into the pot along with the heavy cream, 1 cup of the half & half and water. Scatter butter, cheddar and Monterey Jack cheese over the pasta. Sprinkle with kosher salt, garlic powder, onion powder and ground mustard.

Cover and place the pot over low direct heat and high indirect heat (if your grill has a thermometer, it should be measuring around 500 F) and close the lid of the grill. Cook the pasta for 20 minutes before removing the lid and stirring to combine. At this point, the noodles should be fully cooked and the sauce should be creamy.

Remove pot from heat, and add the remaining half & half and Gruyere. Mix until smooth, and serve immediately with a generous sprinkle of coarse black pepper. 

Steak & Cauliflower Sheet Pan Fajita Bake

View fullsize

Start to finish: 30 minutes
Impresses: 4

Ingredients
¼ cup olive oil
¼ cup orange juice
1 lime, juiced
1 tablespoon garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup cilantro, chopped
1 pound flank steak, sliced against the grain
1 head cauliflower, cut into small florets
1½ cups Monterey Jack cheese, shredded
8 flour or corn tortillas
Queso fresco, for topping (optional)
Cilantro, chopped, for topping (optional)
Red onion, sliced, for topping (optional)
Lime wedges, for topping (optional)

Method
In a small bowl, whisk together olive oil, orange juice, lime juice, garlic, chili powder, ground cumin and cilantro. Add sliced flank steak and cauliflower to a gallon-sized zip-close bag. Pour in marinade and seal the bag. Marinate at least 30 minutes, but 2–4 hours is ideal.

Once ready to bake, heat oven to 450 F. Line a baking sheet with foil and set aside. Spray foil with cooking spray. Remove steak and cauliflower from marinade and place in an even layer on baking sheet.

Top with shredded Monterey Jack cheese, and bake 12–15 minutes or until steak is at your desired doneness.

Serve in warm tortillas with toppings of choice.