|Nancy shows how it's done.|
Adapted from The Homesick Texan
Servings: Enough for all your guests at the big game
Time: 20 minutes
|A healthy dose of peppers|
1/2 onion, diced
4 cloves of garlic, minced
2 serrano peppers, diced
2 jalapeno peppers, diced
2 tbsp butter
2 tbsp flour
1 cup milk (plus extra for desired consistency)
6 cups shredded Monterrey Jack and cheddar cheese
1/2 cup cilantro, chopped
1 tomato, diced
1/2 cup sour cream
Salt to taste
Chips, lots and lots of chips
- Melt the butter in a large saucepan over medium-low heat.
- Sauté the onions and peppers and cook until tender and translucent (about five minutes).
- Add the garlic and cook for a minute.
- Whisk the flour into the cooked vegetables and cook for 30 seconds.
- Stir in the milk and cook while constantly whisking until thick (about five more minutes).
- Mix in the cilantro and tomato.
- Decrease the heat to low and gradually stir in the cheese about 1/2 a cup at a time until melted.
- Add the sour cream and salt to taste. If the consistency is off, add more milk.
- Leave over low heat to keep it from congealing. Make sure to stir it occasionally.
- Attempt to eat your weight in chips and queso.
|Queso: It's the stretchiest!|
|And of course the Super Bowl wouldn't have been complete without guac.|
Together with guac, Kevin's chili (a little dollop of queso goes a long way in the chili) and my specially decorated red velvet whoopie pies, the super bowl party was a smashing success that didn't even require such an exciting game (truth be told I missed half of the action since I was too preoccupied with stuffing my face).