One of our favorite guilty pleasures here in Yum land is Velveeta — after all, I named my new car after it! — and we really, really love it in queso. But in this day and age, when food revolutions, Alice Waters, and CSAs reign supreme, I decided it was high time to try a queso made from real cheese.
This Tex-Mex staple is beloved for a consistently smooth texture that I imagined would be impossible to re-create using unprocessed cheese. That is, until I discovered a version from Lone Star darling Homesick Texan that's just as addictive. The key to the recipe is patience; add more cheese only once the previous batch has fully integrated. Serve the all natural recipe on Cinco de Mayo when you keep on reading.
1/2 onion, diced (about 1/2 cup) Serves 4.
4 cloves of garlic, minced
3 Serrano peppers, diced
3 jalapeno peppers, diced
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
6 cups of shredded cheese (I used a mix of mild cheddar and monterey jack)
1/2 cup of cilantro, chopped, plus more for garnish
2 plum tomatoes, peeled and diced (about 1 cup), or canned tomatoes if fresh aren't in season
1/2 cup sour cream
Salt to taste
Tortilla chips, for serving
1/2 onion, diced (about 1/2 cup)