Homemade Texas Queso

I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?



SUPPLIES USED:

Box Grater

Induction Cooktop


INGREDIENTS:

Traditional:

  • 2 Tbsp Neutral Tasting Oil

  • 1 Medium Yellow Onion, diced

  • 2 Jalapenos, finely diced

  • Salt

  • 3 Cloves Garlic, roughly chopped

  • 1 Tomato, diced

  • 3/4 lb American Cheese, grated

  • 1/4 lb Pepper Jack Cheese, grated

  • 1 Cup Whole Milk

  • 1/4 Cup Cilantro, finely chopped


Fancy Version:

  • 2 Tbsp Unsalted Butter

  • 2 Shallots, finely diced

  • 4 Serrano Chilis, optionally seeded and sliced

  • 3 Cloves Garlic, roughly chopped

  • Salt

  • Pepper

  • 2 Tbsp All-Purpose Flour

  • 1 Cup Whole Milk

  • 4.5 Cups Cheddar Cheese, shredded

  • 1 Cup Gruyere Cheese, shredded

  • 1/2 Cup Sour Cream


Plating:

  • Avocado, diced

  • Flaky Salt

  • Queso

  • Pickled Onions

  • Serrano Chilis, sliced

  • Cilantro

  • Hot Sauce


INSTRUCTIONS:

Traditional Method:

  1. In a medium saucepan, add two tablespoons of neutral-tasting oil and heat over medium heat until very hot.

  2. Add one medium yellow onion that has been diced, followed by two finely diced jalapenos. Season that to taste with salt. Stir and let those sweat until softened.

  3. Once softened, add in three cloves of roughly chopped garlic and saute for 2-3 minutes or until everything is softened. Stir in one diced tomato and saute until the tomato is hot. Then add in ¾ quarters of a pound of freshly grated American cheese, followed by ¼ pound of pepper jack cheese and 1 cup of whole milk.

  4. Continue heating over medium heat while stirring constantly until silky smooth. Finish with salt to taste and ¼ cup of finely chopped cilantro.


Fancy Method:

  1. Start with 2 ½ tablespoons of unsalted butter in a medium saucepan and heat it over medium heat, just until the butter is melted.

  2. Next, add in two finely diced shallots and four serranos that have been optionally seeded and sliced. Then add in three cloves of roughly chopped garlic and season to taste with salt and freshly cracked black pepper.

  3. Stir and cook until all of the vegetables are softened - about 2-3 minutes.

  4. Sprinkle in 2 tablespoons of all-purpose flour and stir to combine. Stir occasionally for about 30 seconds, then whisk in 1 cup of whole milk. Keep whisking just until it thickens and forms a bechamel.

  5. In a separate bowl, mix together 4 ½ cups of shredded cheddar cheese and 1 cup of shredded gruyere cheese. Whisk that cheese mixture into your bechamel a little bit at a time until all of it is incorporated. Turn off the heat and continuously whisk until the cheese is completely melted and you have a nice smooth consistency.

  6. Finally, finish that off with ½ cup of sour cream and whisk together. Adjust salt and pepper levels if necessary.

  7. To place, slice or dice a ripe avocado and place a generous mound in the center of a bowl. Top with flakey salt and your hot queso. Garnish with pickled onions, thinly sliced serrano chilies, cilantro leaves and a hot sauce of your choice.