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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Just goes to prove that Queso can be made with almost any cheese. The important factor in making good queso is to use a processed cheese (like Velveeta) for at least one of the cheese choices. A mixture of smoked Gouda and regular Gouda is recommended and gives this a subtle smoke flavor that really adds depth. If necessary, this can be made using 8 oz of regular Gouda. Developed for RSC #11. Ingredients:
3 (4 ounce) cans chopped green chili peppers, drained |
2 shallots, peeled, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
3/4-1 1/4 cup milk |
1/2 cup sun-dried tomato, minced, not oil packed |
4 ounces gouda cheese, diced |
4 ounces smoked gouda cheese, diced |
1/2 cup asiago cheese, coarsely grated |
8 ounces processed cheese (velveeta, american, etc.) |
1/4-1/2 teaspoon ground cayenne pepper |
salt and pepper, to taste |
Directions:
1. Heat the oil in a medium size pan, saute the shallots and garlic until soft, stir in the chili peppers.
2. Add the milk starting with 3/4 cup and adding the additional 1/2 cup as needed for proper consistency; add tomatoes, cayenne pepper, and cheese.
3. Heat over low heat until cheese melts; season as desired with salt and pepper.
4. Serve warm with tortilla chips, hamburger patty, hamburger steak or chicken.
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