Is there anything that brings Americans and Mexicans together like queso sauce? And our love of siestas. And fiestas. Well, and margaritas. Yeah, margaritas trump them all. But I have to say, queso sauce has to be runner-up. Just start with a couple bricks of cheese and build from there…
- 3/4 cup heavy cream
- 8 ounce brick of medium cheddar cheese (or white cheddar)
- 8 ounces Velveeta cheese (from a brick or 12 slices)
- 1 – 4.5 ounce can mild green chilies
- 1 fresh jalapeno, minced
- 2 cloves fresh garlic, minced
- 1/4 cup salsa or pico de gallo
- Sea salt
- Freshly ground pepper
Grate medium cheddar (store bought grated cheese won’t melt nearly as nicely as freshly grated). Unwrap and/or dice Velveeta cheese. Set both aside.
Place cream in medium saucepan over medium heat. Watch closely while the cream is scalding.
Add cheeses to heavy cream. Continue stirring until cheese melts.
Add remaining ingredients. Salt & pepper to taste.
This makes about three cups of undebatable, bless-ed goodness in a bowl. So good, it borders on, well, being politically incorrect.