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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Queso was one of the first foods that I really noticed a gluten allergy resoonse every time I ate it. That stuff from the grocery can't compare to this cheesy deliciousness. I use a medium size slow cooker for this queso, and fry up some fresh corn tortillas with kosher salt, cumin and cayenne pepper, while the cheese melts. Ingredients:
1 can evaporated milk -unsweetened |
4 oz cream cheese |
4 oz monterey jack |
2 oz cheddar cheese |
3 tablespoons salsa (i prefer homemade tomatillo salsa) |
1/2 tsp cayenne pepper |
1/2 tsp cumin (plus extra ) |
Directions:
1. Set a heavy pan such as cast iron on the stove at low temp, or use the slow cooker on its lowest setting. Pour in the evaporated milk, and add the cream cheese, let this melt very slowly for a while, it will reduce. Once all melted, use a whisk and stir in the cheddar and monterey cheeses. Add the spices: cayenne pepper and cumin. Lastly, add the salsa, and let it heat up more, stirring till smooth.
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