Broccoli with Monterrey Jack Queso

I readily admit that this food challenge to use broccoli in a new recipe beat me.  If I don’t nuke it in the microwave for a few minutes then I eat it raw with Ranch Dressing!  So to say the least I’m looking forward to seeing what the other challengers come up with.  Maybe I’ll cook it more often. Here’s what I do with broccoli in five minutes or less for a quick side dish or some added vegie to salad.
 



Nuke it. 

1. Wash the broccoli head under the spray thingy on the sink. 
2. Cut the florets off the big tough stem.
3. Drop them into a microwave safe dish.
4. Add a Tablespoon or two of water to the dish.
5. Add a couple of Tablespoons of butter on top of the broccoli.
6. Cover with a microwave safe lid – or plastic wrap.  I use a dish with a glass lid that doesn’t seal so it is vented a bit and won’t explode.  If you use plastic wrap, poke a few holes to vent.
7. Place the container with the broccoli inside in your microwave and set it full power about 4-6 minutes.  Test the broccoli with a fork.  It should easily puncture the vegetable.
8. Remove from the microwave.  Sprinkle with salt.
9. Spoon on some Monterrey Jack Queso. I purchased a jar from the chip isle.

Of course you can use what ever cheese you like best but I almost always have queso around and this is a bit healthier than chips!
I have a scaled down recipe for broccoli  cheese soup you might enjoy.  I remember choosing broccoli cheese soup in the school cafeteria.  It was one of my favorite things to eat there (when they weren’t offering Frito chili pie!)
Easy, right?  Now follow me over to see some other broccoli challenge recipes.

And if you really want to make your own White Queso Dip...
Melt these ingredients together in a crock pot and after you eat all you can with chips pour some over your steamed vegetables.

• 1 pound shredded pepper jack cheese
• 1 -8 oz brick cream cheese
• 1 -8 oz container sour cream
• 3/4 cup whole milk
• 1 can Rotel tomatoes (mild or hot)

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