((And it was SO FUN!))
But let’s talk about the whirlwind of working 3 days last week after hosting my sister and friends at our apartment for Labor Day, then coming home on Thursday after work, quick getting my suitcase packed up, and getting my latest artwork ready to display.Meanwhile, Dave and I were tag-teaming the title cards for my new art pieces – I had gone to an art supply store during my lunch break to get foam board, and Dave was printing out the titles on a color printer.
We met at home after work. I quick spray glued the paper that Dave had printed onto foam board, and managed to successfully exacto-knife things without killing any humans or cats… And we expertly (and rapidly) packed everything up in the car and went over to the venue to take down my old artwork and set up the new stuff. Then we sped on home.. got our luggage, and went to the airport- where we enjoyed a rather cramped 3 hours of sleep on our overnight flight to Chicago, and then another 2 hours of sleep in chairs at the airport, and another quick 1 hour of sleep on our flight to Grand Rapids.
(Have I convinced you that I’m insane yet…?)But we were rewarded with this manic flurry of activity by the. most. relaxing. vacation. ever. And the most gorgeous views of Lake Michigan. (Upcoming post will be sharing more about this).
But in the meanwhile, I think I’ve stressed everyone out enough that we deserve some beer… in the form of a cheesey queso dip and mixed with spicy New Mexican Hatch Chiles. I, of course, used a San Diego classic- Ballast Point Sculpin- but you could use any beer that you prefer for this. It doesn’t even need to be an IPA.
The Hatch Green Chiles (read more about them here), were roasted to perfection and mixed in with melting cheese.The IPA Queso Blanco with Hatch Chiles goes perfectly with a side of University of Michigan football.
Preferably from the couch at Lake Michigan 😉
IPA Queso Blanco with Hatch Chiles
- 1 can of IPA beer I used Ballast Point Sculpin
- 8 oz cream cheese softened
- 12 oz freshly shredded white cheddar
- 1/2 teaspoon garlic powder
- 2 scallions diced
- 3/4 cup of roasted diced, green chiles (instructions below)
- Salt and pepper to taste
Instructions to roast your own peppers
- Place about 8 Hatch Chiles (more if you want to have extra for other recipes) on a lined roasting pan. Preheat your oven to 500 degrees.
- Place chiles on rack closest to heating element. Roast for about 8-10 minutes, flipping once, or until chiles are about 80% charred.
- Remove immediately to a plastic bag and seal.
- Allow them to cool enough to handle and remove. Slice them lengthwise and remove the stem and seeds by scraping with your knife.
- You should be able to easily peel the charred skin from the peppers with your hands.
- Once they are all prepared, chop, and set aside.
For the dip
- Add the beer and cream cheese to a non-stick skillet over medium heat. Melt the cream cheese into the beer, stirring often.
- This will take some time, but it will eventually melt. Trust me!
- When the cream cheese is melted, reduce heat to medium low and gradually add the cheddar, stirring until melted.
- Stir in garlic powder, scallions, chiles, and salt and pepper.
- Pour into a serving dish, and serve with fried tortilla chips.