This post is sponsored by Food Should Taste Good™, maker of wholesome chips and snacks.
Time feels like it’s speeding by faster than I can keep up! Before we know it, Cinco de Mayo will be upon us and it’s one of my favorite celebrations of the year. Though I have some tried-and-true favorite recipes I love to serve, it’s fun to whip up something new every year too. One thing I love about having friends over for Cinco de Mayo is that it’s always a festive menu boasting big flavors but it’s not a fussy holiday. It’s easy just to hang out and as long as the food and drink are good, it’s always a fun time.
As much as I love traditional tortilla chips, the opportunity to mix up chip and dip combinations with unique flavored tortilla chips is something I can’t resist. I like to bring color to a buffet table with the food itself and I’ve discovered Food Should Taste Good offers numerous tortilla chips perfect for Cinco de Mayo celebrating. With tortilla chip flavors like Guacamole, Lime, Jalapeno, Multigrain and Blue Corn tortilla chips (which I’m featuring today), so many ideas spring to mind for Mexican-themed pairings! This is only a small subset of the tortilla chip flavors they offer too!
There are many things I love about Food Should Taste Good tortilla chips but foremost is their flavor. I’ve tried other tortilla chip brands and often find the flavors to not taste ‘genuine’, meaning they don’t taste like the feature flavor would taste naturally. Food Should Taste Good has the philosophy that crafting better snacks is best achieved when using real ingredients. Makes sense, right? And you can taste the difference.
Food Should Taste Good tortilla chips are also non-GMO, certified Kosher and certified gluten-free (with many of the chip varieties also certified vegan). The tortilla chips are a wholesome snack that deliver on taste with real, simple ingredients (you’ll recognized and be able to pronounce everything in the ingredient list for all the chips!). This also gives the tortilla chips a great texture and consistency. They are sturdy enough for dipping but not too thick or sharp as traditional tortilla chips can be. Certainly the variety of their tortilla chip flavors creates many options for a Cinco de Mayo party!
I have to confess I’m a bit of a cheese fiend and as much as I love salsas, guacamole, and bean dips, a spicy, gooey queso dip is the way to my heart! This year I created a Chorizo con Queso dip, brimming with spiciness and some smoky goodness from chipotle peppers. It is a perfect partner with Food Should Taste Good Blue Corn tortilla chips. Of course pairing the dip with a great cocktail is a must, and my choice for this is Honeydew Melon Margaritas. These margaritas are something I developed last year and they are so good! What I love is that they are not overly sweet but the cool melon flavor is just the ticket to quell the heat from spicier dishes. I can’t resist the color either!
Chorizo con Queso Dip with Blue Corn Tortilla Chips
- 4 ounces ground Mexican Chorizo
- 6 tablespoons Unsalted Butter
- 1 large Yellow Onion , peeled and chopped
- 1 large Garlic Clove , peeled and diced
- 6 tablespoons All Purpose Flour (regular or gluten-free)
- 2 15- ounce cans Diced Tomatoes , drained
- 2 Chipotle Peppers in Adobo Sauce; slit vertically and seeds scraped out
- 1 tablespoon Adobo Sauce (from the can of chipotle peppers)
- 4 ounces Cream Cheese
- 1 teaspoon ground Cumin
- 1 cup finely grated Sharp Cheddar Cheese
- 1 cup finely grated Monterey Jack Cheese
- 1 cup finely grated Colby Cheese
- Hot Sauce
- Kosher Salt
- Food Should Taste Good Blue Corn Tortilla Chips
In a skillet over medium heat, cook the chorizo, stirring often until it is fully cooked (5-10 minutes). Remove the chorizo from the pan and allow it to drain on two paper towels with an additional paper towel on top.
In a large, heavy saucepan melt the butter over medium-high heat. Add the onions and garlic and sauté until onions become translucent (4 minutes).
Sprinkle with the flour, stir to fully combine, and cook over medium heat until it begins to turn golden (3 minutes).
Add the tomatoes, chipotle peppers, adobo sauce and cream cheese. Stir constantly to combine and melt the cream cheese. Add the cumin and three types of grated cheese; stir until the cheese had melted. Allow the mixture to begin to simmer.
Lower the heat and using an immersion blender, blend the dip to be semi-chunky or smooth (your preference). Stir in the drained chorizo. Hot sauce or salt may be added to taste. Serve immediately with Food Should Taste Good Blue Corn Tortilla Chips. Dip best served in a small slow cooker or chafing dish to keep the dip warm.
To learn more please visit www.foodshouldtastegood.com.
Disclosure: This post was sponsored by Food Should Taste Good. All opinions are my own.