Don’t get me wrong, I love the standard rotel-velvetta queso that dominates the queso landscape, but there are times when I want a queso that doesn’t come from a can and a box of cheese that is shelf stable. So I went on a search for queso recipes with fresh and perishable ingredients to fulfill my quality queso urge. Surprisingly, there aren’t that many out there – good ones at least. The best I found was actually from a Texan living in New York. Living in Texas and having some better resources available, I’ve adapted it a bit for my taste.
Chile Con Queso
Ingredients:
1/2 onion diced (about 1/2 cup)
3 jalapeno peppers diced fine
2 tablespoons of butter
2 tablespoons of flour
1 1/4 cup of milk
3 cups of shredded cheese, (preferred Queso Asadero or Queso Quesadilla. You can mix with cheddar if you like)
2 roma tomatoes, seeded and diced
Salt to taste
- Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
- Whisk in the flour and cook for about 30 seconds.
- Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in tomatoes.
- Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. (Key to smooth sauce is adding slowly and allowing each batch to completely melt)
- Add salt to taste.
