Queso

IMG_2073 (640x480)

I’m a Texan so when I think of chile con queso I automatically think of Velvetta and Rotel. I’m perfectly fine with admitting that. That stuff tastes good. Normally, I would look down my nose at a processed “cheese food” product, but it really is essential for the smooth texture of a Texas-style queso.

I would love to create the perfect Texas-style queso without using processed cheese. I have tried. Over the years, I have made many different versions. Some turned out well, some didn’t. This particular version turned out fine, maybe even better than fine. I even reheated leftovers in the microwave the next day and it was still fine. Sometimes when using “real” cheese to make queso it can clump up or become a stringy, greasy mess. I didn’t have that problem with this version.  Make sure to lower the heat and stir a lot to make the queso smooth (although it won’t be smooth like a queso made with processed cheese). You can add more milk if needed.

I love chunks of fresh avocado (and even pico de gallo) in my queso. You can add other ingredients like black beans, chili, chopped fajita meat, or cooked ground beef to make the queso a little more substantial.

Queso

1 tablespoon canola oil
1 small onion, finely chopped
2 jalapenos, seeded and finely minced (you can substitute pickled jalapeno or roasted poblanos)
1 medium tomato, peeled, seeds removed, and finely chopped (or use1 – 2 tablespoons canned diced tomatoes)
4 teaspoons flour
8 ounces of cheddar and monterey jack cheese, shredded
1/2 cup milk
1/4 cup fresh cilantro, chopped

In a bowl, toss the cheeses with the flour and set aside. In a skillet, heat the oil over medium-high. Add the onion and jalapeno and cook until soft, about 5 minutes.  Add the tomatoes and then stir in the cheese and milk. Lower the heat to low and cook, stirring, until the cheese melts, about 5 minutes. Stir in the cilantro and serve immediately with tortilla chips.

Advertisements

2 Comments on “Queso”

  1. Have you tried using sodium citrate in your queso? My husband has been experimenting with it and he’s gotten some excellently smooth queso out of it! It’s just some kind of salt, and each batch only takes a small sprinkling!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s