Variations of this are a standard across Southern Texas. Add desired variations depending on your tastes
Basic Recipe
- Heat 1 C heavy cream over the stove using medium heat
- Add 1/2 tsp Thunder Powder
- Bring to a high simmer
- Add 1/2 C each shredded Monterey Jack, Sharp Cheddar, and Fontina cheese
- Add 1/4 C Parmesan/Reggiano cheese
- Add 1 C processed cheese – something like Velveta
- Stir until it melts and incorporates with the creamOPTIONS
- Add 1/2 – 1 C cooked chorizo, hamburger or sausage
- Add 1/4 C caramelized onion
- Add 1 C diced bell peppers
- Add chives and/or basil to taste
- Add 2 Poblano peppers – blistered and peeled, then diced
- Thin out with milk for texture and consistency
- Add salt to taste, then pour into a bowl
- Serve with crackers, bread, tortillas, etc.
Variations
- Sprinkle with GTP for appearance
- Sprinkle with chives
- Sprinkle with grated pepperoni, tomato or jalapeno
- Sprinkle with crumbled Cotija cheese
- Top with strips of red chiles
- Top with diced sun dried tomatoes
another recipe
Queso Recipe
Serve this dip hot, but if you have leftovers, once cool, transfer the queso to an airtight container and refrigerate for up to 3 days. Reheat the queso in a saucepan over low heat until warmed all the way through, stirring frequently to prevent clumping. If necessary, add a splash of milk or half-and-half to loosen the dip. You may also reheat the queso in the microwave, checking and stirring often to prevent hot spots and uneven heating. I do not recommend freezing queso.
Makes: 8 servings
Ingredients:
For the queso:
- 2 cups half-and-half, divided
- 1 tablespoon cornstarch
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups (8 ounces) shredded sharp cheddar cheese (preferably freshly grated)
- 1½ cups shredded queso quesadilla cheese or Monterey jack cheese
- 4-ounce can diced green chilies
- Salt and freshly ground black pepper
- Chopped fresh cilantro, optional
- Chopped green onions, optional
- Diced tomato, optional
For serving (optional):
- Tortilla chips, bagel chips or plantain chips
- Vegetables, such as baby carrots, celery, bell peppers, cauliflower, broccoli, radishes
- Bread, soft pretzel bites, tortillas
Instructions:
- In a small bowl, whisk together ¼ cup of the half-and-half and the cornstarch. Set aside.
- Pour the remaining 1¾ cups of half-and-half into a medium saucepan and whisk in the chili powder, cumin, onion powder and garlic powder. Set the pan over medium heat and bring to a simmer.
- Whisk the half-and-half/cornstarch mixture again to ensure the cornstarch is fully dissolved (not stuck to the bottom of the bowl) and add the mixture to the pan. Return to a simmer and cook for 1 minute, until the mixture thickens slightly, whisking constantly. Reduce the heat to low.
- Fold in both cheeses, one handful at a time, and stir until the cheese melts. Fold in the green chilies.
- Remove the pan from the heat and season to taste with salt and pepper.
- Transfer to a serving dish, top with cilantro, green onions and tomato (if using) and serve with desired dippers.
