Queso
Ingredients:
8 ounces processed cheese block, such as Velveeta, diced
3/4 cup freshly shredded sharp Cheddar
3/4 cup freshly shredded Monterey Jack
1/2 cup freshly shredded mozzarella
1 tbl vegetable oil
4 oz pork sausage
1 jalapeno, finely chopped
2 tbl flour
1/2 tsp chili powder
1/4 tsp ground cumin
1 1/2 cups milk
1/2 cup pico de gallo
hot sauce if needed
assorted dippers
Instructions:
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Prepare cheeses, add to one bowl and set aside.
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Heat up the oil and add sausage; break into small pieces as it cooks. Move sausage to a paper towel, leaving the drippings in the pan.
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Add the jalapeno to the drippings and cook until softened.
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Sprinkle the flour into the pan and cook, stirring, until lightly toasted. Add chili powder and cumin and stir until well incorporated.
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Slowly pour in the milk and cook, whisking frequently, until smooth and slightly thickened, about 5 minutes.
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Add the cheese mix a handful at a time. Cook, whisking until smooth.
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Remove from the heat and stir in the browned sausage and pico de gallo. Add hot sauce if desired.
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Transfer into fondue pot (or slow cooker) and serve with chips, broccoli, asparagus, sausage etc...
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