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Queso


In Texas, we love our queso!  Here's a new twist on the classic recipe . . . 

The signature ingredient, Velveeta is replaced with sharp Cheddar cheese and Monterey Jack cheese, giving it more depth of flavor.

Serve with your favorite tortilla chips!

Ingredients

  • 3 T. extra-virgin olive oil
  • 2 bunches green onions, chopped
  • 3-4 jalapenos, stemmed, seeded, and chopped
  • 1 red pepper, stemmed, seeded & chopped
  • 1 17 oz. Muir Glen's fire-roasted diced tomatoes with green chiles, drained
  • 2 cups cream
  • 8 oz Monterey Jack cheese, shredded
  • 8 oz sharp Cheddar cheese, shredded
  • 2 T. all-purpose flour
  • 1 t. salt
  • 1 t. cayenne pepper
  • 1 t. cumin
  • 1 t. paprika
  • Tortilla chips for dipping

Instructions

  1. In a large skillet over medium-high heat. Add the scallions, green onions, jalapenos, and red pepper; saute, stirring frequently, until vegetables soften, 5 to 7 minutes.

  2. Stir in the tomatoes and simmer 5 minutes.

  3. Add the vegetables to the top of a double boiler, stir in the cream and heat until almost boiling.

  4. In a large bowl, toss the cheeses with the flour. 

    Add the cheese mixture, a little at a time to the hot cream mixture.

    Continue stirring until the cheeses is completely melted.

  5. Season with salt, cayenne pepper, cumin, and paprika.

    Transfer the mixture to a chafing dish and serve with tortilla chips.

  6. Do It Early:

    The queso may be made a day ahead. Keep refrigerated.

    Reheat slowly in a double boiler, stirring constantly.

    Do not overcook or the mixture will separate.