Duraflame brand electric fireplaces & heaters are manufactured and distributed by Twin-Star International
duraflame® 6lb firelog
DURAFLAME® 6LB FIRELOGS
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DURAFLAME® EVERY NIGHT FIRELOGS
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DURAFLAME® 4.5LB INDOOR/OUTDOOR FIRELOGS
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DURAFLAME® 4.5LB GOLD FIRELOGS
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CRACKLEFLAME® FIRELOGS
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DURAFLAME® 2.5LB FIRELOGS
DURAFLAME® OUTDOOR FIRELOGS BOX of 3 stackable, Crackling firelogs
DURAFLAME® OUTDOOR FIRELOGS
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FIRESTART® INDOOR/OUTDOOR FIRELIGHTERS
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FIRESTART® GOLD FIRELIGHTERS
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QUICK START® FIRELIGHTERS
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FIRESTART® CUBES FIRESTARTERS
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DURAFLAME® FATWOOD FIRESTARTERS
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DURAFLAME® MULTI-PURPOSE UTILITY LIGHTER
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DURAFLAME® FLEX NECK UTILITY LIGHTER
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DURAFLAME® WIND RESISTANT FLEX NECK UTILITY LIGHTER
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DURAFLAME® SAFETY MATCHES
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DURAFLAME® LONG-STEM DÉCOR MATCHES
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COWBOY® CHARCOAL
WESTERN® PREMIUM BBQ PRODUCTS
B&B™ CHARCOAL Bags including Hickory Lump, Oak Lump and Mesquite Lump Charcoal
B&B™ CHARCOAL
 
 
 

Snacks

Spicy Queso

Say Cheese!

Hand dipping corn chip in spicy queso dip with a Duraflame fire burning in the background Hand dipping corn chip in spicy queso dip with a Duraflame fire burning in the background

You'll need

  • 2 Roma tomatoes
  • Olive oil
  • ½ an onion
  • 3 garlic cloves
  • 8 oz. cream cheese
  • ½ cup milk
  • 2 cups shredded Jack cheese
  • ½ teaspoon salt
  • Canned chipotle peppers
  • Tortilla chips

How to:

  1. Roast tomatoes in parchment-lined pan in a 400-degree preheated oven for 15-20 minutes.
  2. Meanwhile, dice the onion and finely chop the garlic cloves.
  3. Sauté the onions in a drizzle of olive oil until softened.
  4. Add garlic to the pan with the onions and cook for an additional 30-60 seconds.
  5. Add most of the garlic and onion mix to a blender or food processor, leaving about ¼ of it in the pan.
  6. Add cream cheese, milk, cheese and salt to the same pan with the remaining garlic and onion mixture.
  7. Melt over medium heat, stirring occasionally.
  8. Remove the roasted tomatoes from the oven and add them to the blender or food processor along with the onion and the garlic. Add in the canned chipotle peppers (minus the sauce; save it for later if you love spice!). Blend!
  9. Add the blended tomato mixture to the melted cheese and stir well.
  10. Time for a taste test! Add a pinch more salt if necessary, along with any spices you like (cumin, Mexican oregano, etc.). The sauce from the canned chipotles can be added at this point, as well for more heat. Add more cheese if the dip is too thin to cling to chips.
  11. Serve warm and enjoy fireside!