Queso
From twilightrose 12 years ago
- 30 min to make
- Serves 6
Queso was one of the first foods that I really noticed a gluten allergy resoonse every time I ate it. That stuff from the grocery can't compare to this cheesy deliciousness. I use a medium size slow cooker for this queso, and fry up some fresh corn tortillas with kosher salt, cumin and cayenne pepper, while the cheese melts.
Ingredients
- 1 can evaporated milk -unsweetened shopping list
- 4 oz cream cheese shopping list
- 4 oz monterey jack shopping list
- 2 oz cheddar cheese shopping list
- 3 tablespoons salsa (I prefer homemade tomatillo salsa) shopping list
- 1/2 tsp cayenne pepper shopping list
- 1/2 tsp cumin (plus extra ) shopping list
How to make it
- Set a heavy pan such as cast iron on the stove at low temp, or use the slow cooker on its lowest setting. Pour in the evaporated milk, and add the cream cheese, let this melt very slowly for a while, it will reduce. Once all melted, use a whisk and stir in the cheddar and monterey cheeses. Add the spices: cayenne pepper and cumin. Lastly, add the salsa, and let it heat up more, stirring till smooth.
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