Creamy Queso With Pickled Jalapeños
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2jalapeños, with seeds, finely chopped
- ½cup white distilled vinegar
- Kosher salt, freshly ground pepper
- 2tablespoons vegetable oil
- 2cloves garlic, finely chopped
- 1medium yellow onion, finely chopped
- 1¾cups whole milk, plus more as needed
- 1pound Monterey Jack or white Cheddar, grated
- 1pound white or yellow American cheese, shredded or diced into ½-inch pieces
- ½cup sour cream
- 4scallions, white and light green parts, thinly sliced
- ¾cup cilantro, tender leaves and stems, chopped
- Tortilla chips, for serving
Nutritional analysis per serving (6 servings)
722 calories; 54 grams fat; 30 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 37 grams protein; 1255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place half of the jalapeños in a small bowl and cover with vinegar. Season with salt and pepper and set aside.
- Step 2
Heat oil in a medium pot over medium heat. Add garlic, onion and remaining jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables have softened and onion is translucent, but not browned, about 5 to 8 minutes. Add milk and bring to a simmer. Reduce heat to low and add cheese, one handful at a time, whisking so that none of it settles on the bottom (it can burn that way), encouraging it to melt.
- Step 3
Keep an eye on the pot and continue whisking until the cheese is completely melted (it can take a while for the American cheese to totally melt) and the mixture is thickened considerably, 8 to 10 minutes. Season with salt and pepper and keep on low until ready to serve (you can always thin with milk if it thickens too much).
- Step 4
To serve, ladle queso into a large bowl and top with sour cream, scallions, reserved pickled jalapeños and cilantro. Serve with chips for dipping.
Private Notes
Comments
Funny thing about cooking, there can be different ways to make something. Some people even visit recipe sites like this one to find something different from the usual, and enjoy trying new ways to make food delicious. And cilantro, being an extremely common Tex-Mex ingredient, doesn’t seem like a radical idea.
Velveeta contains sodium citrate, which gives it its slippery texture and also causes it to melt smoothly. You can buy sodium citrate and use real grated cheddar to make queso: dissolve a teaspoon of sodium citrate in a cup of liquid (water, beer, etc.), bring to simmer, then stir in four cups of grated cheddar. As soon as it's melted, take it off the heat and add your chiles, salsa, or whatever. It holds perfectly in a small crock pot, and reheats just fine.
Add another 10 years to my history & ditto on the cilantro, sour cream, etc. Basic queso is a pound of Velveeta (rough chopped) and a can of Ro-Tel; two 3-minute sessions in the microwave; a bag of chips and you're done.
Made this vegan with oat milk and Violife Mexican shreds and it was delicious! Added some chili pepper for additional kick. Will make again.
Please help. I'm Canadian. What is American cheese? Could someone give me a trade name to look for?
I *love* Alison Roman, but I have to say: this recipe didn't work for me. Not really sure what exactly happened, but my go-to queso now is Sohla El-Waylly's.
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