Queso Sans Velveeta

contributed by Laura Woloshun Thompson


1/2 onion diced (about 1/2 a cup)

4 cloves of garlic, minced

…3 serrano peppers, diced

3 jalepeno peppers, diced

2 tbs butter

2 tbs flour

1 cup of milk

6 cups shredded cheese-any combo of Longhorn cheedar and Monterrey Jack

1/2 cup cilantro, chopped

2 plum tomatoes, peeled and diced (or 1 cup of canned tomatoes, drained)

1/2 cup sour cream

salt to taste

Melt butter in saucepan over low/medium heat. Cook the onions and peppers for about 5 minutes or until onions are translucent

add garlic, cook for another minute

whisk the flour into the butter veggie mix, cook about 30 seconds

add milk to the pot, cook on medium, whisking constantly until sauce is thick, about five minutes (this actually took about 1 minute for me…I had a very thick white sauce in a very short time, so I didn’t cook the full 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, stiring into the white sauce completely until totally melted, repeat until all 6 cups of cheese are in your mixture

Stil in sour cream

add salt to taste

Laura’s Notes:

Even though I used all 6 peppers, my queso had absolutely no bite. Possibly because I seeded them? But I would have thought that some of the spiciness would have made it in!! Frustration number 1. Secondly, this dip would probably benefit from some sort of spicy (or regular) sausage browned and mixed in…it’s just a bit bland and has little texture, which is wierd considering you have chunks of tomato, onion, and peppers. And I would use a higher percentage of white cheese to cheddar. I used a regular medium cheddar, not Longhorn…but the cheese seemed a bit overwhelmingly cheddary. So anyway…that’s that!!! Let me know if you make it with great success! Would love to hear any changes you make!!!


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