Aaron Hutcherson
THE WASHINGTON POST- Queso translated from Spanish is simply “cheese.” But to many Americans, particularly those with roots in Texas, it is shorthand for chile con queso, a cheesy dip with chile peppers that is a staple at social gatherings of all types. While recipe variations abound, “the common Tex-Mex version can be prepared in a microwave in a matter of minutes, with a block of processed yellow cheese and a can of tomatoes and peppers,” Tim Carman and Shelly Tan wrote in The Washington Post.
Based on the name alone, queso sounds like an import, which to a certain extent it is. However, as Carman and Tan explain, it has “morphed and adapted to its new environment, transforming into something uniquely American”.Queso is delicious – full stop. One classic version of the Tex-Mex dip – a block of Velveeta combined with a can of Ro-Tel diced tomatoes with chiles – is unparalleled when it comes to the effort-to-reward ratio. But for better queso, more is required. This recipe takes inspiration from blogger and cookbook author Lisa Fain, who literally wrote the book on queso, for replacing the can of Ro-Tel with fresh chiles as well as adding cilantro and sour cream. This recipe sticks with the classic Velveeta, for its superior texture and meltability compared with unprocessed cheeses. The result is a dip with layers of flavours and spice that remains smooth and creamy for as long as you’re scooping.
Storage: Refrigerate leftovers for up to three days.
INGREDIENTS
– Two tablespoons unsalted butter
– One small yellow onion, diced
– Two serrano chile peppers, seeded and diced
– Two jalapeños, seeded and diced
– Half teaspoon ground cumin
– Quarter teaspoon cayenne pepper
– Quarter teaspoon fine salt, plus more to taste
– Two cloves garlic, minced or finely grated
– One canned diced fire-roasted tomatoes
– One pound Velveeta, cubed
– Half cup sour cream
– Half cup chopped fresh cilantro
– Tortilla chips, for serving
DIRECTIONS
In a medium saucepan over medium heat, melt the butter. Add the onion, serrano and jalapeño chiles, cumin, cayenne and salt, and cook, stirring occasionally, until the onion starts to soften and become translucent, about five minutes.
Add the garlic and cook, stirring, until fragrant, about one minute. Add the tomatoes and cook, stirring occasionally, for five minutes for the flavours to meld.
Add the Velveeta and cook, stirring occasionally, until melted, three to five minutes. Stir in the sour cream and most of the cilantro, reserving some for serving (if desired). Taste, and season with more salt, if needed. Transfer the queso to a bowl, sprinkle with the remaining cilantro, if desired, and serve warm with tortilla chips.
