Kim’s Queso (updated)
Makes about four cups
Preparation time: 30 minutes (less in the microwave)
This is named for a woman who prizes her time outside of the kitchen. The original recipe was made with Velveeta cheese, but in keeping with the spirit of Eat Green DFW, we substituted with Monterrey Jack and cheddar and used a roux and some heavy cream to help keep the cheese from separating. It’s not quite as fast as the original, but you can get most of the ingredients locally.
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 8 ounces Monterey jack cheese, shredded
- 3 ounces sharp cheddar cheese, shredded
- 2 plum tomatoes, diced
- 1 pound of sausage
- 1 pound package of Velveeta cheese
- Two jalapeños, finely diced (more if you’re into hot)
- 1 tablespoon rubbed sage
- 1 teaspoon salt
- Brown the sausage in a fry pan.
- Drain off the fat and set aside.
- In a medium sized saucepan, stir together butter and flour over medium heat for about three to five minutes.
- Add the heavy cream and bring to just below a simmer.
- Add the cheeses and stir vigorously until mixture is smooth.
- Add the sausage, tomatoes, jalapenos, sage and salt and stir thoroughly to combine.
- Adjust the seasonings (toss in a little cayenne if it’s not hot enough)
- Keep warm on a warming tray or in a fondue pot and serve with tortilla chips.