I recently stumbled onto this cooking blog and this is the first recipe of theirs that I have made. It didn't disappoint! Now, their recipe didn't include measurements, but I will share what I did.
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Queso
INGREDIENTS:
2 tbsp butter
1 onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, remove the seeds and dice the pepper
2 tbsp butter
1 onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, remove the seeds and dice the pepper
1 tomato, chopped
1 tbsp cornstarch
5 cups heavy cream (can use evaporated milk)
8oz shredded Monterey Jack cheese
salt to taste
HOW TO PREPARE:
Sauté onion and garlic in the butter for 8 minutes on medium heat, stirring often. Add jalapeño pepper and continue cooking for another 5 minutes. Stir in tomato. After heated through, sprinkle cornstarch over vegetables and stir well. Add heavy cream (and/or evaporated milk). Heat until simmering. Remove from heat and use an immersion blender to blend until pureed. Return to heat and add the 8oz of cheese. Stir constantly and bring the mixture to a simmer over medium heat until thickened to a desired consistency, about 4-5 minutes. Season with salt to taste.
5 cups heavy cream (can use evaporated milk)
8oz shredded Monterey Jack cheese
salt to taste
HOW TO PREPARE:
Sauté onion and garlic in the butter for 8 minutes on medium heat, stirring often. Add jalapeño pepper and continue cooking for another 5 minutes. Stir in tomato. After heated through, sprinkle cornstarch over vegetables and stir well. Add heavy cream (and/or evaporated milk). Heat until simmering. Remove from heat and use an immersion blender to blend until pureed. Return to heat and add the 8oz of cheese. Stir constantly and bring the mixture to a simmer over medium heat until thickened to a desired consistency, about 4-5 minutes. Season with salt to taste.
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