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.
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