Creamy Queso With Pickled Jalapeños Recipes

Steps:

• Place half of the jalapeños in a small bowl and cover with vinegar. Season with salt and pepper and set aside.
• 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.

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

Steps:

• Heat oil in pan.
• Add onion and garlic and cook until onion is clear and stir in flour.
• Gradually stir in evaporated milk and cook until mixture is thickened.
• Stir in tomato, cheeses, and jalapenos.
• Cook, stirring, about 5 minute or until cheeses are melted.

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Add the flour and cook 1 minute.
• Whisk in the milk and cook until slightly thickened.
• Remove from heat and stir in the cheese, chiles, and season with salt and pepper, to taste.
• Place the sauce into a bowl and sprinkle with chopped poblano.