Everyone has a place in their heart for that creamy, fluorescent orange queso made with Velveeta and Rotel. And while there’s a time and a place for everything (including non-dairy cheese!), this more natural, homemade version of queso is quick, simple, and beyond delicious. This dip will be a sure-fire hit at your next party, tailgate, or movie marathon. Make up a big batch, and watch it disappear!
By Elizabeth Palmer Starnes
Serves 4-6 (depending on your appetites!)
Total Time: 15 minutes
- 2 tablespoons butter
- ½ yellow onion, peeled and diced
- 6 cloves of garlic, peeled and minced
- 4 jalapeno peppers, de-seeded, and diced (leave some seeds in if you like it spicy!)
- 2 tablespoons flour
- ¼ teaspoon ground cumin
- 1 ½ cups milk, at room temperature
- 6 cups shredded cheese (I used a mix of sharp cheddar and Monterey Jack cheese)
- 1 cup chopped tomatoes
- 1/2 cup of sour cream
- Kosher salt, and black pepper, to taste
- ¼ cup fresh cilantro, roughly chopped, to serve (optional)
- Your favorite chips, to serve
- In a large saucepan over medium heat, melt the butter. Add the onions, garlic, and peppers, and sauté for 5 minutes until slightly softened and starting to turn golden brown in parts.
- Sprinkle over the flour and cumin, and mix everything until well combined. Cook for 3-4 minutes, to cook the flour.
- Slowly add the milk, stirring while you pour it in. You’ll want to stir continuously as the mixture thickens to keep it smooth.
- Working in small handfuls, slowly add the grated cheese to the mix. Be sure to let each handful melt completely before adding the next (this keeps everything smooth).
- Add the tomatoes and sour cream, and stir to combine. If the queso seems too thick, add a bit more milk to thin it out (remember it will thicken upon standing).
- Season to taste with salt and pepper, and garnish with fresh cilantro. Enjoy!
Note: Any leftover queso is perfect for making a decadent plate of loaded nachos, or folded into mashed potatoes.