First, I have decided to finally take the leap and leave my job of 17 years at Health Canada! As you can imagine, this was a decision that I've been wrestling with for some time now. As of May 1st I will be a full time 'Cheese-ologist' and Entrepreneur!
And secondly, Cinco de Mayo is a perfect excuse to have a Mexican FIESTA!!!
Mexican food is another one of my passions. I could very easily eat it EVERY. SINGLE. DAY.
I have said this before, but I believe guacamole should be a food group.
This particular Fiesta revolves around my latest kitchen creation.... Zengarry Queso Sauce! It is authentically delicious, calls for only 4 ingredients, and takes 5 minutes to pull together. You'll want to put it on EVERYTHING!!
Zengarry Queso Sauce
1/2 cup of unsweetened almond milk
1/2 cup prepared salsa
Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)
In a small sauce pan combine Zengarry Smokey Jalapeño Cashew Cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan!
Smother your nachos in it, add some to your chili, put it on your celery sticks, or try one of these mouth watering recipes...
I often use these Spicy Baked Chickpeas in salads or tostada bowls or just on their own as a snack. They are a bit addictive!
Spicy Baked Chickpeas
1 Tbsp chill powder
1 1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 Tbsp soy sauce
Juice from 1/2 a lime
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Add all spices to a large bowl. Add soy sauce and lime juice and mix well. Add chickpeas and toss to coat.
Transfer spiced chickpeas to the cookie sheet and bake for 20 minutes until crispy.
Whip up some refried beans and Mexican rice and enjoy it with a nice side salad, salsa and of course.... Queso sauce!!
Bake at 350 degrees F for about 20 minutes covered with aluminum foil. Then remove the foil and cook another 10 minutes uncovered.
Serve with Zengarry Queso Sauce, Guacamole and garnish with olives and cilantro.