Sunday, April 2, 2017

HOMEMADE RESTAURANT STYLE WHITE QUESO



Here's the best White Queso you can ever make

What you need:
3/4 lb good quality white american cheese (pay extra for the good stuff, I got mine from the deli counter), shredded or finely chopped
1/2 lb good quality fontina cheese, shredded or very finely chopped
1 cup half-and-half
2 tablespoons canned jalapenos, finely chopped (You can also use Green Chiles
1/2 teaspoon cumin (optional. see note in instructions) ***
1/2 teaspoon ground nutmeg (optional) ***
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
chopped cilantro, tomatoes, and jalapenos for garnish

How to make it:
Heat 1/2 and 1/2 over medium/high heat in a small sized non-stick (or prepared cast iron skillet) skillet. (you can also use a sauce pan if you don't have a small skillet)
Once simmering (bring to JUST before boil...when it starts bubbling up it's ready), reduce heat to low and stir in the cheese. Stir it in in batches, making it smooth and melted each time. You may need to turn on a bit of heat to get the cheese melted. I didn't have to but it just depends on the temperature.
Stir constantly until fully melted.
Stir in the jalapenos, cumin, nutmeg, red pepper, and salt and pepper. *** (see below)
Place skillet in the oven and broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
Top with cilantro, tomatoes, and more jalapenos if desired.
Serve with tortilla chips and enjoy!
(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

*** If you prefer just the cheesy taste, leave out the spices completely!

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