Queso Blanco

If your current queso recipe calls for American Cheese or Velveeta, you need a new recipe. You know American Cheese isn't even legally allowed to be called cheese, right? It legally is a "cheese food." I don't even know what that is.

If your current recipe has a can of anything in it, you need a new recipe. I don't think the recipe we use here is at all an authentic Mexican recipe from deepest Mexico. I'm actually pretty certain its not. But, when made right, it's the best queso you will ever have.

First we'll need to roast the chilis. The easiest way is to place them in a dry frying pan, like a cast iron one, over medium heat and roll hem around until the skin blisters and cracks. Place them in a zipper lock sandwich bag and set aside for at least 20 minutes.

Now the skins will be loose and you can just peel them off. Slice the chilis lengthwise and remove the seeds. Now cut the chilis into thin strips, about 1/4" wide and no more than an inch long. Be sure to wash your hands after handling the chilis and don't rub your eyes.

Put the oil in the pan along with the red onion and sauté until softened. Add the cheese, crème fraîche and cream. Stir over very low heat. This mixture tends to separate, so don't let it get too hot. The mixture will become a rich, creamy sauce. If you can't find Queso Chihuahua, try Queso Panela. If you can't find that, try Monterey Jack. If you can't find that, you probably don't have internet access, so you're not even reading this anyways.

While it is warming, cut the tomatoes in half and scrape out the seeds and the watery gooey stuff. We want dry tomatoes here. Cut into 1/4" pieces.

When the sauce melts, stir in the chilis and tomatoes. Add the tequila and serve immediately with homemade tortilla chips. Or at least really good store bought ones.

Ingredients: (Use Organic when you can)
Item Amount
Main Ingredients:
Fresh Fresno or Jalepeno Chilis  4 each
Olive Oil 1 TBS
Red Onion, finely chopped½ each
Queso Chihuahua Cheese5 cups
Crème Fraîche2 TBS
Heavy Cream  2/3 cup
Roma Tomatos3 medium 
Tequila 1 TBS cups
Tips: To peel a Tomato, cross cut the bottom of the tomato and then place in boiling water for about 30 seconds. You should see the skin begin to peel or look loose. Remove with a ladel and plunge in cold water. The cold water will cause the skin to separate from the tomato and it will just slide off. It's like magic. Only it's science.

Homemade Tortilla chips are easy. Get Organic corn tortillas, cut in quarters and fry for a few minutes in Olive Oil until golden brown. Salt and serve. Night and Day from store bought chips. You should try it.