I’ve always been a bit of a queso snob. And salsa snob. I judge Mexican restaurants by the quality of their queso and salsa.
I’m serious. If the free chips and salsa is not good, then I most likely won’t return to that restaurant.
Restaurant queso is one of my all-time favorite things, probably because it has been nearly impossible to recreate at home…. until now. I finally found a recipe that rivals that of the queso served in all my favorite restaurants.
And no, we are not talking about melted velveeta and rotel. No matter what people say, that will never be queso. Sure, I’ll eat it. You can even dress it up some with the addition of jalepenos and spicy sausage, but it will never be restaurant quality. This recipe, however, is up to par. As a self proclaimed queso snob, trust me, I know.
Creamy white cheddar with just the right amount of heat. Seriously, it is so, so good.
1/2 yellow onion, chopped
1 whole poblano pepper, seeded and chopped
1 clove garlic, chopped
2 serrano pepper, seeded and chopped
1/2 cup 2% milk
1/2 cup half & half
1/2 tsp cumin
Dash of salt & pepper
1/2 tsp garlic salt
3/4 pound white cheddar cheese
2 tbsp flour, as needed
In a medium sauce pan, add onion, peppers, garlic, milk, half & half, cumin, salt, pepper, and garlic salt. Bring to a boil. Then add in white cheddar cheese. Stir until the cheese has completely melted.
I had to add in a bit of flour to help the queso thicken. Add in flour as needed as a thickener.
We ate this with Central Market’s hatch chile tortilla chips. My mouth was slightly on fire after eating, but it was so worth it. Delicious.
Be careful not to touch your eye after deseeding all the peppers. I may or may not have made that mistake and been in pain for twenty minutes.
If you can at all relate to being a queso snob who slightly judges those who refer to velveeta and rotel as “queso”, then you will love this recipe. I promise. I would never joke around about queso.
It’s my livelihood.
(slight exaggeration, but you get my point).