Fill a small glass with ice. Using a cocktail shaker, combine tequila and lime juice. If you don’t have a cocktail shaker, simply pour tequila and lime juice in the glass with ice and stir with a spoon to combine.
Add honey and chili powder, stirring quickly with a spoon until combined.
Fill a small glass with ice and pour club soda, lime juice, sugar and chili powder in the glass. Stir with a spoon to combine.
Place all ingredients in a small crockpot and cook on high for 50-60 minutes, whisking occasionally to ensure everything melts evenly. If the queso remains a little gritty, add milk, a tablespoon at a time, and stir. Cook an additional 10-15 minutes until it reaches your desired consistency. Repeat with additional tablespoons of milk if needed. Keep the queso on low and enjoy it for a couple of hours after cooking.
If you do not have a small crockpot, place all ingredients in a medium saucepan and cook over medium-high heat until everything is melted. Whisk the ingredients occasionally to ensure everything melts evenly.
If the queso remains a little gritty, add milk, a tablespoon at a time, and stir. Cook an additional 10-15 minutes until it reaches your desired consistency. Repeat with additional tablespoons of milk if needed. Serve immediately.
Serve with tortilla chips.
Cilantro Lime Crema
Fill a medium sauce pan with water and bring to a boil. In the meantime, peel the potatoes and set aside. Once the water comes to a boil, pour the tablespoon of salt into the pan and add the potatoes. Cook for about 30-35 minutes until very tender. Once the potatoes are cooked through, drain and chop them into small, bite sized pieces (I made mine very small).
While the potatoes are cooking, make the cilantro lime crema. Combine everything in a bowl until it reaches a smooth consistency. Set aside and refrigerate.
In a large skillet, heat the canola oil on medium-high heat. Wait for the pan to heat up, about 5 minutes, and add the potatoes, stirring to coat them in the oil – make sure they are in one layer, squeeze lime and sprinkle 1 tablespoon of paprika, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the potatoes until they are crispy and golden brown on the bottom and flip, continuing to cook the other side until golden brown. Remove the potatoes from the skillet and set aside.
Reduce to medium heat. Sprinkle the chorizo with cumin, oregano, tablespoons of paprika and 1/2 teaspoon of salt, cooking until brown. Mix the chorizo and potato together. Add the pepper jack to the skillet and continue stirring until the cheese has melted. Remove the pan from the heat.
To assemble the tacos, place the chorizo and potato mixture in the tortilla and top with crema and a sprinkle of cilantro.
Dark Chocolate Covered Potato Chips
Place dark chocolate in a microwave-safe bowl and microwave in 30-second increments until everything is melted.
Lay parchment paper on a flat surface. Dip chips partially in chocolate and place on the parchment paper to harden.
Serve immediately or an hour or two within making.
Cinnamon Sugar Square Marshmallow Treats
Makes 6 large treats
Grease an 8X8 inch baking dish (with edges) with butter or cooking spray. Cut half of the marshmallows into large cubes (recommend cutting each puff into four).
Next, melt butter in a large pot over medium-high heat. When butter is melted and starts to sizzle, add all of the whole marshmallows and stir until completely melted. Remove from the heat.
Add cinnamon sugar square cereal and mix to combine. Add the additional cut marshmallows and mix to combine.
Place marshmallow mixture into the greased baking dish, pressing down to ensure all the cereal sticks together. Let it sit and cool for 30 minutes to an hour. Cut into squares and enjoy!