Well color me excited, because today I get to share my recipe for a new foodie movie group: Movie and Munchies. In this group, bloggers are invited to watch the movie of the month, make something delicious inspired by the film and blog it! It’s super fun! Check out the full details here and feel free to join in next month!
I’m hosting the first movie, Ocean’s Eleven. This one is not a foodie movie by any means, however Brad Pitt’s character, Rusty is nearly always eating something in the film, plus there are a couple restaurant scenes. In addition, the setting of Las Vegas can be inspiring too!
I really enjoyed Ocean’s Eleven. It's an action heist movie with an all-star cast that kept me riveted from beginning to end.
I ended up getting inspired by one of Rusty’s (Brad Pitt) first scenes when he is eating a basket of cheesy nachos.
Is there anything better than cheesy nachos? I really can't get enough melty cheese on salty chips…it may be a problem - haha!
I always love making queso and this time I wanted one that was as easy peasy with just a handful of ingredients. This one starts off with a basic roux, then gets its creaminess from half and half. Next some pepper jack cheese for spice, white cheddar for sharpness and finally rotel to kick the spice up a notch!
This queso was super delicious and I’m sure Rusty would approve.
Pepper Jack Queso (Queso Blanco)
2 tablespoons butter
2 tablespoons flour
1 ½ cups half & half
8 ounces pepper jack cheese, shredded
4 ounces extra sharp white cheddar cheese, shredded
1 (10 ounce) can rotel diced tomatoes & green chilies
Heat the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Slowly add the half & half, stirring between additions and allowing the mixture to thicken.
Stir in the cheeses and mix until fully melted. Finally, stir in the diced tomatoes & green chilis. Heat through and serve.
Thanks so much for hosting our first Movies and Munchies. So much fun and yes, I do think Rusty would approve of this queso.ReplyDelete
I am so craving nachos with this sauce right now. Maybe I'll make this for next weekend's Super Bowl! Thanks for hosting. Lots of fun and I am so glad we've got another food and film outlet.ReplyDelete