This Texas Style Queso was sent to me a few days ago by an old friend from Fort Worth that tracked me down via Facebook after almost 30 years. It’s still as good as when her mom made it for our drunk asses when we stumbled in her house at 2am looking for a snack. Man that woman had the patience of a saint I swear.
Ingredients:
2 tablespoons butter
1/2 medium yellow onion, diced
2 jalapeños, seeded and finely diced (I leave half the seeds for more heat, but you do you baby)
2 cloves garlic, minced (or paste)
2 tablespoons cornstarch
1 cup whole milk (I use unsweetened almond milk)
1 cup water
1 pound shredded yellow American cheese or velveeta.
1 (4-ounce) can green chiles and its juices
2 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
Salt (optIona)
1 cup cooked black beans, drained
1/2 cup pick de gallo (or salsa)
1 avocado, peeled and sliced
Torilla chips, for serving
Instructions:
In a medium saucepan, heat the butter on medium-low. Add the onion and jalapeño and while occasionally stirring cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
Whisk together the cornstarch, milk, and water until well combined then pour into the pot. Bring to a simmer and stir until it begins to thicken, then add the cheese. Turn the heat down to low and while stirring cook until the cheese has melted.
Stir in the green chiles, cilantro, cumin, and cayenne then taste and adjust seasonings, adding salt if needed. If the queso seems too thick, you may thin it with more milk or water.
Transfer the queso to a serving bowl, a slow cooker, or a chafing dish over a flame. Top with the black beans, pico de gallo/salsa, and avocado slices. Serve warm with tortilla chips.