This is the 10th issue of Dishing magazine, and we can’t thank the town of Jackson, the restaurants, local businesses, and our readers enough for all the support over the last five years. Feeling nostalgic, I started to pick up some of the first few issues of and read the stories and the recipes, and see how much has changed over the years. In issue three we had an Ask for It for Merry Piglets’ secret special queso recipe. In this current issue we have a great write up on the history of Merry Piglets and it’s longevity in this town.
Dishing thought it would be fun to post a throwback recipe on Throwback Thursday in honor of Merry Piglets being featured in one of our first issues and our most current issue. If you want to check out back issues of Dishing simply select Dishing Mag on our main menu and all the issues are available to view online. Thanks again for your support Jackson, it has been a great ride so far!
A Local’s Favorite: Merry Piglet’s Queso Recipe
Ingredients
- 2 tablespoons canola oil
- 1 cup onions, diced
- 1 cup tomatoes, diced
- 1 cup green chilies, diced
- 1/4 cup jalepeno, diced
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup cornstarch and water
- 2 pounds Velveeta cheese
Instructions
- In a large stock pot, heat the canola oil. Add onions, tomatoes, green chilies, and jalepeno. Simmer all ingredients together on low heat until softened and onions become translucent. Slowly pour milk and heavy cream into pot and continue cooking, stirring occasionally. Meanwhile, using a wire whisk, mix together cornstarch and water, and blend mixture into pot. Slice the cheese and slowly add to pot. Simmer on low, stirring frequently, until cheese is melted. Serve hot with warm tortilla chips. Makes 1 quart.
