El Original Queso
Source of Recipe
From "Food & Wine Annual Cookbook 2016"
List of Ingredients
Pico de Gallo:
◦ 1 cup chopped cherry tomatoes
◦ 2 tablespoons chopped sweet onion
◦ 1 jalape�o, seeded and chopped
◦ 1 tablespoon chopped cilantro
◦ 1 tablespoon fresh lime juice
◦ Pinch of kosher salt
Queso:
◦ 2 pounds Velveeta, cubed
◦ 1 cup whole milk
◦ 1 tablespoon unsalted butter
◦ 9 jalape�os, seeded and chopped (about � cup)
◦ � cup chopped sweet onion
◦ 1 teaspoon ground cumin
◦ � teaspoon kosher salt
◦ Tortilla chips and lime wedges, for serving
Recipe
Make the pico de gallo. In a bowl, mix the tomatoes with the onion, jalape�o, cilantro, lime juice and salt.
Make the queso. In a medium enameled cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.
Meanwhile, melt the butter in a medium skillet. Add the jalape�os and onion and cook over moderately high heat until softened, 7 minutes. Stir in the cumin and salt. Stir the jalape�o mixture into the melted cheese. Off the heat, stir in the pico de gallo.
Serve hot with tortilla chips and lime wedges.
Serves 10 to 12
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