Zesty, creamy queso is made with cheddar cheese and flavored with garlic, jalapeños, tomatoes, avocado, and cilantro for a delicious dip or decadent topping for your favorite Mexican food.
No, really. It’s one of my favorite things ever. Who needs lobster tails and foie gras? Give this girl a bowl of queso and a stack of flour tortillas and I am one happy camper.
While queso is abundantly available at every Tex-Mex restaurant across the state, there are as many variations of it as there are stars at night. (Are big and bright — CLAP CLAP CLAP CLAP! Wait…where was I?)
Many people believe that in order to make queso at home, it must involve a block of Velveeta and a can of Rotel. And while those ingredients indeed result in totally tasty queso — of which I have ingested gallons over the course of my life — sometimes it’s nice to make queso with real cheese instead. Besides, have you heard about the current Velveeta shortage? We all must learn how to make proper, natural cheese queso in light of the Velveeta shortage.
Instead of Velveeta, this recipe relies on cheddar that’s been melted into a roux-based cream sauce. And in lieu of adding Rotel, the cheesy goodness is then flavored with fresh minced garlic, jalapeños, and tomatoes, before a nice dollop of sour cream is stirred in and cilantro and chunks of avocado are scattered on top.
Please believe me, friends…the few minutes of effort required to whip up this recipe will be rewarded ten-fold when this queso graces a chip and hits your tongue. Every component of it is yummy, but my favorite addition is probably the avocado. Have you ever tried mixing guacamole into queso? Ambrosia, I tell you. I could go on and on about how much I adore queso, but I’m pretty sure I’ve already made my point.
As with just about every recipe that I post, make this one your own by adjusting the ingredients to your tastes. Regardless of how you tweak it, this queso and a bowl of fresh salsa will be a perfect addition to your Super Bowl party menu in a few weeks. It will inject extra fiesta into your Cinco de Mayo come May. But honestly? It will be quickly devoured no matter when you decide to make it.
♥More delicious dips…