Bermuda Triangle Recipe

prepare produce

Peel and pit the avocados. Finely dice the red onion and tomato (if using). Mince the jalapeño, removing seeds if you prefer milder heat. Chop the cilantro finely.

In a medium bowl, mash the avocado with a fork until you reach a slightly chunky texture. Stir in the lime juice immediately to prevent browning.

Add the diced red onion, tomato (optional), minced jalapeño, and chopped cilantro to the bowl. Mix gently to combine.

Season with kosher salt and black pepper. Taste and adjust lime and salt as needed. Cover tightly with plastic wrap pressed onto the surface of the guacamole to minimize air contact, and refrigerate until serving (can be made up to 2 hours ahead).

prep

Grate or roughly chop the white American/Monterey Jack and cut the cream cheese into small cubes for easier melting. Mince the garlic and seeded jalapeño finely.

In a medium heavy-bottomed saucepan over medium-low heat, melt the butter. Add the minced garlic and jalapeño and sauté for 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in the half-and-half and warm until small bubbles form at the edges (do not boil). Reduce heat to low.

Add the cream cheese and stir until mostly melted. Gradually add the shredded/chopped white cheese a handful at a time, stirring constantly until fully smooth and velvety. If the queso is too thick, add up to 2 tablespoons additional half-and-half to reach desired consistency.

Season with ground cumin, salt, and black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or transfer to a small slow cooker or thermal serving dish to maintain temperature. Garnish with chopped cilantro just before serving.

prep

Core the roma tomatoes and finely dice them. Finely dice the red onion, mince the jalapeño (remove seeds if desired), and chop the cilantro.

In a bowl combine the diced tomatoes, red onion, jalapeño, and cilantro. Add lime juice, olive oil (if using), kosher salt, and black pepper.

Stir gently to combine. Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld, or chill up to 1 hour. Taste and adjust salt and lime before serving.

Transfer the chilled guacamole, warm queso, and tomato salsa to separate shallow bowls arranged in a triangle or on a single large platter (the 'Bermuda Triangle'). Place tortilla chips in a large basket or bowl alongside the dips.

Garnish the queso with cilantro and serve lime wedges on the side for squeezing over guacamole or salsa. Keep queso warm while serving; refill or reheat as needed.