Recipes by Chef Alex Padilla from Houston


QUESO BORRACHO  a.k.a. Drunken Cheese Fondue

For the burger, Chef Alex uses a proprietary blend of fatty brisket, chuck, and fajita (outside skirt steak). For the home chef, he recommends using your favorite ground beef patties made with a mix of 85% beef/15% fat. Season the patties with salt and pepper before grilling over a charcoal or wood grill. Dip the patties in the queso borracho, then serve on a brioche bun.

For the Queso Borracho:

1 cup roasted poblano peppers, diced
1 cup roasted red peppers, diced
1 cup chopped green onions
1/3 cup roasted jalapeno peppers
1 TBSP salted butter
1 TBSP garlic powder
16 oz Velveeta cheese cut into 1-inch cubes
1-12 oz can Lone Star Light, 8 oz for the recipe and the rest for the cook to drink

Sauté peppers and onions in butter and garlic powder over medium heat. Add cheese until melted. Add beer in increments and stir.


12 raw oysters, shucked and on the half shell
1/2 cup Lone Star Light
3 TBSP garlic butter
2 TBSP smoky BBQ sauce of your choice
3 TBSP grated manchego cheese
1⁄2 cup bread crumbs
2 TBSP cooked chopped bacon
1 lemon cut in half, grilled flesh side down until charred
Salt and pepper to taste

Shuck the oysters, leaving them in the half shell. Add salt and pepper and a small splash of Lone Star Light and garlic butter to each oyster. Add a small dollop of BBQ sauce, grated manchego cheese, bread crumbs, and bacon. Gently place on grill and close the lid, checking occasionally. When the liquid starts to bubble in the shells, remove oysters. Serve with grilled lemon halves.

Chef Alex Pena Padilla