Living in Texas has it’s perks and it’s pitfalls. Mexican food eateries abound, and queso in local restaurants is about the best I’ve ever had. That’s also a pitfall. Delicious, gooey, cheesy, spicy dip? Sign. Me. Up. So, for a recent gathering with my family, I made some Queso to go along with the Pork Carnitas Tacos I made this past weekend.
This will most likely be my last post before the Holidays, so I wanted to wish all of my family and friends a happy and joyful Christmas, and a prosperous New Year. Lots of love from Texas!
- 1 Tbsp butter
- 1 Tbsp flour
- 1.5 cups milk
- 3 cups of grated cheese (I used monterey jack and cheddar)
- 1 can diced green chilies (I would recommend using fresh jalepenos, anchos, or your favourite chili pepper)
- 2 tsp cayenne pepper
- 1 tsp chipotle chili powder
- sea salt and freshly ground pepper
In a saucepan, melt the butter over medium heat. When the butter starts to foam, whisk in the flour to create a roux. Slowly add the milk while whisking to bring up to temperature, but not to a boil.
Whisk in the cheese, chilies, cayenne pepper to taste, chili powder, and season with salt and pepper.
Serve with tortilla chips and enjoy!