If ever I am on death row, queso will be on my last meal menu. I love the stuff. In Texas our Mexican restaurants are plentiful and they deliver the nectar with their unique touch. El Arroyo silky white, Uncle Julio’s and Pappasitos serve theirs with homemade warm tortillas, Matt’s and Mattito’s hide guacamole,sour cream and taco meat under theirs, and finally Chuy’s & Hula Hut with thin chips and a side jalapeno ranch dressing.
I have tried the Bechamel route and played with American cheeses (white/yellow), Mont jack, Pepper jack etc… Sadly the fake orange brick of mystery “cheese’ just melts the best. So I surrender to it when in a pinch or need to deliver a fail proof queso. I also doctor mine up to save my dignity from the two ingredient recipe on the can of Rotel.
Brick of Velvetta
Block of pepper jack cheese
1 can of Rotel
1 package of Turkey breakfast sausage (pork works too)
5 jalapenos (seeded and diced)
1 small diced onion (sweated)
5 Roasted Hatch Chilies (seeded and skinned)
(milk if needed to thin it)
1. Roast your peppers (put it covered bowl to sweat) Remove the skins and seeds. Dice em up.
2. Cook your sausage on medium until browned. Drain.
3. Shred your pepper jack and cube your velvetta.
4. Add everything into a crock and cook until melted. (20-30mins). Put on warm to prevent burning.