Ingredients: |
Ingredients: 3/4 lb good quality white american cheese (buy it sliced at the deli counter at your grocery store. Then chop into small squares), finely chopped
4 ounces (1/4 pound) good quality fontina or mozzarella cheese, shredded
1 cup half-and-half
2 tablespoons canned jalapenos, finely chopped or Green Chillies
1 teaspoon chili powder or Cumin
1/2 teaspoon ground nutmeg
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
chopped cilantro, tomatoes, and jalapenos for garnish
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Directions: |
Directions:1-***You can also make this in a CROCKPOT! See below for details***
2-Heat 1/2 and 1/2 over medium/high heat in a small saucepan.
3-Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low.
4-Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more.
5-Once done with the white american, add in the shredded fontina or mozzarella. Again, which CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
6-Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see below)
7-If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
8-Top with cilantro, tomatoes, and more jalapenos if desired.
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This recipe for Queso is from