While visiting friends in Austin, Texas last week, I was introduced to queso. If you’re not familiar with queso, it’s a delicious cheesy sauce that often comes with your chips or that you can top up your tacos or other dishes with. I have to admit, it was a new discovery for me, and the verdict: delicious! The good news – it’s very easy to make. This recipe is one that is based on what was described to me by my friend’s hubby who is Mexican and grew up on his momma’s made-from-scratch Mexican meals. The great thing about queso is there are many variations – you can put what you want in it.
I made a vegan variation.
- 250g of cheddar cheese, sliced or grated. Other kinds of cheese can be used. Cheddar is what was recommended to me. Many recipes call for “Velveeta cheese”, which is a processed cheese that’s softer in nature. I try to avoid processed foods, so didn’t use it. For the vegan variation, I used Okanagan’s Soya Co. cheddar.
- 1/4 cup of cold water (for a non-vegan version, you can use 1/4 cup of half and half cream)
- 1 Jalapeno pepper, finely chopped (remove the seeds if you prefer mild heat)
- 1/2 sprig of green onion, finely chopped
- 1 tomato, finely chopped
- 1/4 of a medium sized white onion
- 1/2 teaspoon of ground pepper
- 1/4 teaspoon of coarse sea salt
Start your queso by melting the cheese. You can do this directly in a saucepan or pot. I didn’t want to have to transfer the gooey cheese from pot to serving bowl, so I placed my sliced up cheese in the serving bowl directly and placed the bowl in a larger pot that had 2 inches of water in it. The heat from the pot and water melted the cheese directly in my serving bowl.
Once the cheese is melted, add the water (or cream for the non-vegan version of this recipe) and mix until smooth.
Add the peppers, onions, tomato, and salt.
If you prefer a runnier dip, you can add a little more water and mix until it’s at the consistency you like.