Queso Recipe Homesick Texan

After 5 minutes the cream cheese should be melted and blended with the evaporated milk.

Queso recipe homesick texan. To make the queso in a saucepot heat the oil on medium low heat and add the jalapeño and onion. Drain the excess grease then top the chorizo with the cheese and poblano strips. While stirring occasionally cook until the onion is translucent about 5 minutes.

Add the onion and jalapeño and while occasionally stirring cook until softened about 5 minutes. 4 cloves garlic minced. Break up the chorizo and cook it in a medium sized cast iron skillet until it s done about 5 minutes.

2 anaheim chiles roasted see above note peeled seeded and finely diced 2 tablespoons cornstarch 1 cup whole milk 1 cup water 1 pound white or yellow american cheese shredded. Keep the queso over low heat stirring occasionally to prevent burning. Take the chiles out of the bag and gently rub off the skin.

We call that concoction chile con queso or just queso for short. A recipe for chile con queso from the homesick texan cookbook is below in texas we have a special place in our hearts for velveeta especially when it s melted with a can of tomatoes such as ro tel a brand of canned tomatoes spiced up with green chiles. Place two tostadas on each of four.

Remove the skillet from the heat. 6 cups hand shredded never pre shredded cheese can use any combination of longhorn cheddar and monterrey jack see note 1 2 cup chopped cilantro. Add the cream cheese and evaporated milk to a saucepan then over medium low heat melt and blend the two while stirring.

Whisk together the cornstarch milk and water until well combined then pour into the pot. Add the garlic and cook for 30 more seconds. Stir in the salt cumin and cayenne then taste and adjust the seasonings if you like.