ANOTHER QUESO

As always, I am on a search for the perfect queso.  The one I have already posted is really good, but it is a little more intensive and calls for some ingredients that might not always be accessible in some grocery stores.  I got this one out of the Cinco de Mayo issue of the Food Network Magazine, tweaked it a bit and made it for our early celebration on Friday.  Justin really liked it a lot, and I was pleased with the flavors.  It is thicker than I prefer, so every time it got cold and I needed to reheat it I just added a couple tablespoons of milk to thin it a bit.  So Luci, since you asked me for one that is not “brain damaging” to make, here is a more simple one that is pretty darn tasty.

1 shallot, finely diced

3 Campari or other small vine-ripened tomatoes

¾ c. roughly chopped cilantro

1 TB unsalted butter

2 serrano chile peppers, thinly sliced into rounds

1 jalapeno pepper, thinly sliced into rounds

½ t salt

1 TB flour

1 c. whole milk

1 c. grated pepper jack cheese (about 4 oz)

1 c. granted American cheese (about 4 oz)

Tortilla chips

Combine 1 TB of the diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside. 

Melt the butter in a medium saucepan over medium heat.  Add the remaining diced shallot, the serranos, jalapeno and salt and cook, stirring until the shallots are tender, about 3 minutes.  Sprinkle the flour into the pan and cook, stirring until completely absorbed, about 1 minute.  Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes.  Stir in the cheeses until melted, then remove from the heat; stir in the remaining cilantro.  Transfer to a bowl and top with the tomato mixture.  Serve with the tortilla chips.