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)
- 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
- 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.
- Add the garlic and cook for another minute.
- Whisk the flour into the butter, vegetable mix 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 the cilantro and 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.
- Stir in the sour cream.
- Add salt to taste; garnish with chopped cilantro. Serve immediately with tortilla chips.
- Dips, Appetizers