Now, I understand that some traditional ATX queso is likely made with American cheese and flour, but as I proved to myself and my super special taste-testers, you can make creamy smooth, delicious queso using a mix of cheddar & pepper jack, and corn starch (which not only makes it gluten-free, but keeps it so creamy smooth).
Making it is so easy, and takes just about 10-15 minutes from start to chow down.
Ingredients
11oz sharp cheddar cheese, grated (grate it yourself bc purchased grated cheese won't yield as smooth a result)
11 oz pepper jack cheese, grated (again, grate it yourself)
2T corn starch
2oz cream cheese
1.5C milk
1T butter
1/2 yellow or white onion, finely chopped
1-2 jalapeños, seeded and finely chopped
1t ground cumin
1-2 chipotle peppers, seeded and finely chopped OR about 1-2T of El Pato Chipotle Sauce
Garnishes can be anything you want: salsa, avocado, cilantro...have fun!
tortilla chips for serving
Preparation
I like to serve this right from the pan to keep the queso warm, so you can use a 2Qt sauté pan or a small sauce pan. Toss the grated cheeses together in a large bowl with the cornstarch and set aside. Sauté the onion and jalapeño with the cumin in the butter on medium heat for about 5 minutes, stirring occasionally to avoid burning. Whisk in the cream cheese until smooth and creamy. Pour in the milk and bring to a gentle simmer, then turn down to the lowest possible setting. If it gets too hot your cheese can break. You don’t want that.
Whisk in the cheese a handful at a time, whisking til smooth each time. This takes a couple minutes, but it will result in the perfect consistency. Once all the cheese is incorporated, remove from the heat and serve immediately. If for some bizarre reason you have leftovers, store the cooled queso in an airtight container in the fridge. It can be reheated by whisking in a small pot over low heat until melted.
¡A Salud!
