If you live in Texas, you’ve got to have a fiddle and a queso recipe! It’s the classic dip for any get-together with friends and family.
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!
- 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
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.
Stir in the tomatoes and simmer 5 minutes.
Add the vegetables to the top of a double boiler, stir in the cream and heat until almost boiling.
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.
Season with salt, cayenne pepper, cumin, and paprika.
Transfer the mixture to a chafing dish and serve with tortilla chips.
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.