James的部落格

for the meatloaf, whisk
3/4 cup whole milk
2   eggs
1   Tbsp. kosher salt
1   Tbsp.chile power
2   tsp. each black pepper and dried oregano
2.  tsp. each ground cumin and ground coriander
3.  slice white sandwich bread, torn

Mince
1   cup dices white onions
1   cup dices poblano chiles
2   large cloves garlic

Combine
1   lb.ground chuck
1   lb.ground pork
1/2 cup chopped fresh cilantro

For the Queso, Melt
2   Tbsp. unsalted butter
2   Tbsp. all purpose flour

Slowly Whisk in
2   cups whole milk
2   cups shredded Monterey Jack cheese
1   Tbsp.fresh lime juice

Preheat oven to 400, Line a baking sheet with foil

For the meatloaf, whisk together 3/4 cup milk, eggs, 1 Tbsp. salt, ch
ili powder, black peper, oregano, cumin, and coriander.
Add bread and mash together with a fork
Mince onions, poblanos, and garlic in a food processor.

Combine ground chuck, ground pork, cilantro, minced onion mixture and bread mixture.

Divide meatloaf mixture into six equal portions, shape into mini loaves, and arrange on prepared baking sheet. Cook meatloaves until and instant read thermoneter inserted into the centers registers 165, about 35 minutes, let meatloaf rest about 10 minutes while making gravy.

For the queso, melt butter in a saucepan over medium heat. Whisk in flour, cook 2min

Slowly whisk in 2 cup milk until smooth. Bring mixture to a boil;reduce heat and simmer 5min

Off heat, whisk in cheese, lime juice, and zest until chees melts; season with salt and cayenne