Queso is my kryptonite. I will go off a diet so fast if queso is put in front of me. And I'm not super picky about my queso, either. Velveeta and rotel? Sure. I can eat the crap out of that stuff. But I wanted to be a good food blogger and create my own. I tried another homemade queso recipe about a year ago, but I wasn't overly thrilled with it. While it was good, it was missing something. So I decided to experiment with it. Thankfully it only took one try so my hips didn't get too big! This makes a good size batch, but if you're having it at a party, I'd double or triple it. It reheats nicely thanks to the no roux part, and it freezes well. That's how I kept myself from devouring it. I hid it in the depths of my freezer. Next week, I'll show you an amazing meal to make with this stuff: quesochangas!
Homemade Queso Recipe
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*Note: Please do not use individually wrapped American cheese slices. Go to the deli and ask for a chunk of American cheese. If it's a chunk, you can grate it. If it's already sliced, you can tear it into pieces so it will melt faster. If you like spicier food, leave some of the seeds in the jalapeno.
1 tablespoon butter
Half of a white onion, chopped
1 jalapeno, chopped and seeds removed
1 garlic clove, minced
1 large Roma tomato, chopped
About 10 ounces yellow American cheese, shredded*
1 cup Monterey jack, shredded
1/2-3/4 cup milk
In a medium saucepan over medium heat, melt the butter and cook the onion, jalapeno, and garlic until soft, about 5-10 minutes.
Add in one quarter of the American cheese and 1/4 cup milk. Stir until the cheese has melted. Add in half of the Monterey jack and stir until melted. Keep adding the cheese and milk until incorporated and melted. Use as much milk as desired for consistency. If you want your queso thick, you'll need about 1/2 cup of milk. If you like it thinner, you'll want about 3/4 cup of milk. Add in the chopped tomato and salt to taste. Serve immediately, and reheat on the stove or in the microwave.
Source: A She Makes and Bakes creation
Homemade Queso Recipe
Print this recipe
*Note: Please do not use individually wrapped American cheese slices. Go to the deli and ask for a chunk of American cheese. If it's a chunk, you can grate it. If it's already sliced, you can tear it into pieces so it will melt faster. If you like spicier food, leave some of the seeds in the jalapeno.
1 tablespoon butter
Half of a white onion, chopped
1 jalapeno, chopped and seeds removed
1 garlic clove, minced
1 large Roma tomato, chopped
About 10 ounces yellow American cheese, shredded*
1 cup Monterey jack, shredded
1/2-3/4 cup milk
In a medium saucepan over medium heat, melt the butter and cook the onion, jalapeno, and garlic until soft, about 5-10 minutes.
Add in one quarter of the American cheese and 1/4 cup milk. Stir until the cheese has melted. Add in half of the Monterey jack and stir until melted. Keep adding the cheese and milk until incorporated and melted. Use as much milk as desired for consistency. If you want your queso thick, you'll need about 1/2 cup of milk. If you like it thinner, you'll want about 3/4 cup of milk. Add in the chopped tomato and salt to taste. Serve immediately, and reheat on the stove or in the microwave.
Source: A She Makes and Bakes creation
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