Roasted Poblano Queso Recipe

queso bowl

This is my go-to favorite queso recipe I make all the time now.

Danielle con queso has returned! This time, with my best. queso. everrrrr.

I’ve eaten a lot of queso. A LOT of queso.

Chili con queso, queso fundido, queso flameado… If it has queso in the item title, I’ve ordered that item when I see it on a menu.
(And my fave restaurant queso is Chuy’s!)

I also have a deep love for the queso of my childhood: the good ol’ Velveeta + Rotel.

Trying to combine my two favorite queso styles, I’ve made this queso twice in the last month and it might be my new fave go-to at-home queso recipe.

Tag me if you try it for yourself! @mixolowitch on insta.

Let me know in the comments, which restaurant has your fave queso?


You can totally mix up whatever cheese you want to use here. Land o’ Lakes White American, Kraft deluxe american cheese, and you can add shredded Vermont white cheddar in addition to the American cheese we need for the melting consistency.

Ingredients:

  • 3 poblano peppers
  • 3 jalapeño peppers
  • 1 sweet or yellow onion
  • 1 lb American cheese (Land o’ Lakes white American or Kraft deluxe slices work well too)
  • 1 can of Rotel (whichever variety you want, I like the one with lime + cilantro)
  • 1/2 bunch of cilantro
  • ~1/2 cup milk
  • salt + pepper to taste

Instructions:

  1. Set your oven to broil on HI. Roast 3 poblanos + 3 jalapeños for 9 minutes total, turning once at 5 mins. Remove, cool, peel off skin, and de-seed before dicing up all peppers.
  2. Dice 1 sweet or yellow onion and start sauteeing in large saucepan over medium-high heat in salted butter. Once onions just begin to brown, add in diced peppers and sautè until they just begin to brown too.
  3. Turn the heat down to medium-low and add 1 pound of American cheese slices.
  4. Wash + finely chop a bunch of cilantro and add about half of it to the queso pot.
  5. Add milk a splash at a time + stir until it’s the consistency you want, then finally salt + pepper to taste.
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Aperol Spritz Recipe (a.k.a. Aperix Sprix)

aperol spritz cocktails

Originally appeared on The Mystic Collective Blog in April 2022. Reposted here with permission, since, I wrote it.

If you watch the second season of The White Lotus on HBO, you get the allure.

Aperix is the cheaper substitute for Aperol I get at Total Wine. Plus, I like their yellow labeling better.

Tag me @mixolowitch on Instagram if you make your own version!


Ap’ril (Aperol) Spritz Recipe

Ingredients (for a big batch cocktail to serve 17+):

  • 750mL bottle Aperol or Aperix
  • 750mL bottle prosecco
  • 2 oranges washed + cut into wheels
  • 1 handful of washed fresh mint
  • 1L bottle club soda
  • 2-3 lbs of ice

(For example, the extra large glass serving pitcher with a spout at Native McKinney‘s April 2022 New Moon event held a total of 3 batches which used a 7 lb bag of ice, served over 70-80 people throughout the evening.)

For a single serving of Ap’ril Spritz, follow the recipe below!

  1. add equal parts Aperix + prosecco to a cocktail glass (for a lowball glass as pictured above, I do one shot of each)
  2. fill with ice
  3. top off with club soda + stir
  4. garnish with a mint sprig (make sure to slap it first to release the fragrant oils!) + an orange wheel
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green juice recipe (toxin flush copycat from Nékter)

green juice recipe juicer

A friend in California introduced me to the Nekter juice bar

when I worked at Ozobot, whose office was a mere 3 minutes away from the closest Nekter location.

I tried their Toxin Flush once or twice and fell in love with how healthy I felt for drinking green

juice, and especially for actually loving the flavor (particularly of the parsley and ginger).

However, ain’t nobody got bank for that $5-7 juice every day! (Or at least, I don’t.) That’s worse than a Starbucks habit I didn’t even have in the first place.

I was super excited to break the juicer back out last week.


When I made green juice in California, I found this YouTube video recipe that tasted pretty much exactly like Nekter’s, so I decided to find and follow it again, with the addition of celery since celery cleanses are supposedly a hot thing now.

Toxin Flush Green Juice Recipe

Just put the ingredients below into the juicer in the order listed, with the exception of the apple — for that, cut around the core, then add the smallest piece first before proceeding to alternate apple after other less-juicy ingredients to help move everything through your juicer.

Ingredients (for 1 juice serving):

  • 1 apple (my fave is Fuji, but you can use whatever apple or pear you’d like!) — this is the base fruit, for sweetness. Add one sliver here, then…
  • 1/2 lemon — and make sure to cut the skin off! But save those suckers for Gin martinis (a la Blake Lively style in A Simple Favor) later that evening
  • 1 cup (or a big handful) of spinach. Add another apple sliver.
  • 2 stalks celery
  • 1/2 bunch of parsley, torn off stems. Apple sliver.
  • 1-2 sq. in. ginger. 4th and final apple sliver.

Et voila! I like to add a few ice cubes then stir before drinking, as I prefer it colder to be more refreshing, but you do you.

green juice recipe ingredients

Cost per juice ~ $1.79

And, I won’t make this every morning, because, come on, this is me we’re talking about. I don’t do anything every single day without fail, so that’s even more savings per week!

P.S. — I thought about making a big batch of juice all at once to enjoy as already meal-prepped the rest of the week, but my friend told me that juice starts to lose nutrients at about 30 minutes after juicing, so do with that insight what you will. I don’t care enough to research it extensively.

P.P.S — As I was humming “Colors of the Wind” from Pocahontas on the toilet around lunchtime, Reid texted me, “I think you know the colors of the wind…”

I texted back, “This Toxin Flush juice is no joke,” to which he said, “Actually it is… toxins aren’t a thing. That’s an internet lie.”

Well… tell that to my three poops for today, Reid.

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