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!
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.