Is there anything that brings Americans and Mexicans together like Queso Cheese Sauce Recipe? And our love of siestas. And fiestas. Well, and margaritas. Yeah, margaritas trump them all. But I have to say, queso sauce has to be runner-up. Just start with a couple bricks of cheese and build from there…
Queso Cheese Sauce
- 3/4 cup heavy cream
- 8 ounce brick of medium cheddar cheese (or white cheddar)
- 8 ounces Velveeta cheese (from brick or 12 slices)
- 1 – 4.5 ounce can mild green chilies
- 1 fresh jalapeno, minced
- 2 cloves fresh garlic, minced
- 1/4 cup salsa or pico de gallo
- Sea salt
- Freshly ground pepper
Grate medium cheddar (pre-grated cheese won’t melt nearly as nicely as freshly grated). Unwrap and/or dice Velveeta cheese. Set both aside.
Place cream in a medium saucepan over medium heat. Watch closely while the cream is scalding.
Add cheeses to heavy cream. Continue stirring until cheese melts.
Add remaining ingredients. Salt & pepper to taste.
This makes about three cups of undebatable, bless-ed goodness in a bowl. So good, it borders on, well, being politically incorrect.
