I really like queso. A lot. And this recipe uses real cheese. Not that other stuff. I’m not going to talk smack, but I’ll just say that I don’t cook with it.
We eat this in my house, often. It’s very easy to make and eat straight out of the pot, or you can transfer to a small crockpot, keep on low and serve to guests. It’s also versatile as far as using different types of cheese. And I bet if you make this once, you won’t go back to that orange-ish block of expensive “cheese”.
- 2 tbsp. butter
- 1/4 c. onion, chopped
- 1/2 jalapeno, chopped (if you like it spicy, leave the seeds and membrane)
- 2 small garlic cloves, minced
- 1 small tomato, chopped
- 1/8-1/4 c. cilantro, chopped
- 2 tbsp. flour
- 2 c. milk (I use 1%)
- 1 1/2 c. shredded Monterey Jack cheese *see note below
Melt butter in a saucepan or small pot on medium heat. Add onions and jalapeno and sauté for approximately 3 minutes. Add garlic, stir, then sprinkle with flour and stir together. Add milk, cilantro and tomato. Bring to a boil, and then reduce heat. It should be a thicker consistency. Add cheese a little bit at a time, making sure to stir and let it melt before adding more cheese. *If you like a little kick, half Monterey Jack and half pepper jack is a great choice. Or half sharp cheddar and half Monterey Jack makes for a sharper flavor. Serve with your favorite tortilla chips.
You want to eat just this for lunch? Go ahead. I’ve done it myself.