QUESO
We Texans love our queso, and although I've seen many a fierce debate over the use of one of its signature ingredients-Velveeta-most of us grew up eating it. For us, queso spells comfort. I don't use Velveeta for anything else, but there's something about its ability to melt into a creamy smoothness that makes queso, queso. The dip shows up at so many Texas tables because, for many of us, queso means warmth, ease, and familiarity-just the recipe for an easy, congenial get-together with friends. (Pictured opposite, left side)
Yield makes about 8 cups
Number Of Ingredients 13
Steps:
- In a large heavy stockpot, heat the oil over medium heat; sauté the onion, jalapeños, and garlic until soft, about 3 minutes. Decrease the heat to low; stir in the milk, cumin, paprika, and cayenne. Once the milk is warm, add the tomatoes, Monterey Jack, and Velveeta and stir until the mixture is smooth and creamy. Stir in the spinach and cook a few minutes more. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
- For a heartier queso, remove the casing from 1/2 pound of Mexican chorizo (seasoned pork sausage), sauté until browned, drain off the fat, and stir into the cheese mixture. For a hotter queso, sauté 4 seeded and minced serrano chiles along with the onion and jalapeños and continue as directed above.
- The queso, minus the spinach, can be made a day in advance and refrigerated. Reheat slowly over low heat, stirring constantly until it is smooth. Do not overcook; the mixture will separate if overheated. Stir in the spinach and serve.
- Rotel diced tomatoes with green chiles are the traditional choice for queso; I've also used Muir Glen's fire-roasted diced tomatoes with green chiles.
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