3 jalapenos, seeds removed, finely chopped
½ cup white distilled vinegar
salt, to taste
freshly ground pepper, to taste
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 ¾ cup whole milk, plus more if needed
1 pound cheddar or Monterey jack cheese, shredded or diced
1 pound American cheese, shredded or diced
½ cup sour cream
4 scallions, white and light green part, finely chopped
¾ cup cilantro, chopped (leaves and stems)
tortilla chips, for serving
How to make this recipe
- Place half of the jalapenos in a bowl and cover with vinegar. Season with salt and pepper
- Heat oil in a medium pot over medium heat. Add garlic, onion and remaining jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables have softened and onion is translucent, but not browned, about 5 to 8 minutes. Add milk and bring to a simmer. Reduce heat to low and add cheese, one handful at a time, whisking so that none of it settles on the bottom (it can burn that way), encouraging it to melt.
- Keep an eye on the pot and continue whisking until the cheese is completely melted (it can take a while for the American cheese to totally melt) and the mixture is thickened considerably, 8 to 10 minutes. Season with salt and pepper and keep on low until ready to serve (you can always thin with milk if it thickens too much).
- To serve, ladle queso into a large bowl and top with sour cream, scallions, reserved pickled jalapeños and cilantro. Serve with chips for dipping.
Prep and Cook Time: 30 minutes
Serves: 6 servings
Source: New York Times, Allison Roman