I have a weakness for Queso! I buy the canned Tostito’s queso and I will eat
the whole thing, most of it. My husband always teases me that its not a beverage! This past weekend we had an impromptu dinner with our neighbors. They told me to bring chips and salsa (another weakness of mine). I’ve always seen those queso recipe on Pinterst and I was determined to find something fresh and not canned! I stumbled across this recipe declaring it was the best recipe for white queso. I thought I’d give it a shot and it was really good. Our neighbors helped us eat half of it. Then for dinner my husband and I finished off the rest of it. I like food spicy but since I didn’t know the tolerance of our neighbors I tamed it down. Next time I will give it more of kick! I also wasn’t able to find chipotle paste and since I was in a hurry I didn’t ask for help. But maybe that would’ve helped with a kick. Recipe and Photo courtesy of The Farmer’s Nest. Thank you!
1 large box (2 lbs) of White American Cheese
1.5-2 cups of fresh pico
1 cup fresh cilantro (If you added lots of cilantro to your homemade pico then reduce this amount to 1/2 cup)
1 large lime (squeeze the juice and add some of the pulp)
1 chopped jalapeno
1 tsp white pepper
1 tsp cumin
1 tsp chipotle paste
1 tsp of extra hot sauce (use whatever you have available) I personally use Freebirds death sauce.
1/2 cup of cream or half and half
1-2 cloves of minced fresh garlic
This recipe didn’t call for a double boiler but several of the other recipes I looked at suggested it. I don’t have a double boiler so I faked it with two pans. Here’s how to fake a double boiler:
~Our Sweet Life~