Just In Queso

I have done it again. I have hacked into another Outback Steakhouse recipe. This time it’s their new appetizer, Foster’s Beer Cheese Fondue. It’s served in a skillet with pretzel bread. I am serving my recipe in a skillet (thank you unnamed waiter at Outback that gave me one) and I am serving mine with pretzels and pretzel crisps. Love the combination of beer  and cheese, which makes  this Queso delicious. I am calling this recipe Queso because it’s nothing like fondue to me. You need just 5 ingredients to recreate this recipe. Enjoy the yumminess!

  
  Ingredients:

4 ounces of Smoked Gouda, grated

4 ounces of Aged White Cheddar, grated

1/2 cup heavy cream, plus 1/4 cup reserved for slurry

1/2 cup Foster’s Beer*

1 Tablespoon of Cornstarch 

Pretzels or pretzel crisps for dipping

Parsley for garnish, optional

  
In a saucepan heat 1/2 cup heavy cream, beer and grated cheeses. While the cheese is melting, make a slurry with 1/4 cup additional heavy cream and the cornstarch. Add this to the Queso when everything is melted. Make sure you whisk the cornstarch completely in the heavy cream to prevent lumps.  Serve warm with pretzels, pretzel crisps, or your favorite dippers. Outback serves their “Foster’s Beer Cheese Fondue” with pretzel bread sticks, also good but very filling before  meal. I actually do prefer the pretzel crisps. 

  
*Foster’s Beer is an Australian beer, it comes in a very large can (nicknamed the oil can beer because of the size). I purchased one can at a convenience store. 

  
  
  

Blooming Onion Chicken Tenders

I have created a chicken tender recipe that pays tribute to one of my favorite appetizers but much healthier. These chicken tenders are baked, not fried and they pair well with my Aussie Dipping Sauce or any other dipping sauce you like. These chicken tenders make a great appetizer or meal.

Ingredients:
1 package of chicken tenders, I had 8 in my package
Buttermilk
1 cup of flour
1/2 teaspoon or more of chili powder (more will give it more heat)
1/4 teaspoon onion powder
1/2 teaspoon of garlic salt
1/2 teaspoon of oregano
2 eggs, beaten
1 large container of french fried onions

Place chicken tenders in a ziplock bag and cover with buttermilk. Place in refrigerator for at least 8 hours or overnight.

Preheat oven to 375 degrees. Prepare 3 separate bowls, one with the eggs, one with flour and seasonings (whisk together) and one with fried onion rings, crushed.

Take tenders out of the buttermilk and shake off excess. Dip into eggs, dredge in flour, dip back into egg and roll in the french fried onions. Place into baking pan, do not over crowd your pan. Bake for 25 -30 minutes until chicken has come to temperature. (160 degrees for white meat) Serve with Aussie Dipping Sauce or your favorite sauce. Pictured here with Aussie Dipping Sauce. Enjoy!

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