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.

Instructions:
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)