 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Not your mom's queso! Feel free to adjust the type and amount of peppers to your own taste. Ingredients:
1/2 onion, finely chopped |
4 garlic cloves, peeled and minced |
3 serrano peppers, seeded and finely diced |
3 jalapeno peppers, seeded and finely diced |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk |
3 cups shredded longhorn cheddar cheese |
3 cups shredded monterey jack cheese |
1/2 cup fresh cilantro leaves, finely chopped |
2 plum tomatoes, finely chopped |
1/2 cup sour cream |
salt |
Directions:
1. Melt butter in saucepan on medium-low. Add onions and peppers and cook until onions are translucent. Add garlic and cook additional 1 minute.
2. Whisk flour into butter-onion mixture and cook for 30 seconds. Add milk and cook on medium heat, whisking constantly, until thick, about 5 minutes.
3. Stir in cilantro and tomatoes.
4. Turn heat down to low. SLOWLY add cheeses (this is what keeps queso smooth and creamy versus congealed and lumpy), 1/4 cup at a time, stirring constantly until completely melted before adding next 1/4 cup.
5. Stir in sour cream. Add salt to taste.
|
|