queso. Queso. QUESO!
This is NOT the recipe for Mexican Cheese Dip.
This is NOT the recipe for Rotel + Velveeta.
This is NOT your average Queso.
This is Queso. Karified.
And its ah-mazing.
I could go on and on and on and on and on (do ya get my drift!??!?!) about the absolutely outrageously scrumptiousness of this queso….but I don’t think I could do it justice. I’ll let the pics speak for themselves.
TIP: If you like a kick, a poblano would be absolute perfection! I only had these on hand, so that’s what I used. Instead, I added some fresh jalapeño slices at the end to boost the heat!
TIP: USE CAST IRON SKILLET
Toss in a couple of diced garlic cloves the last 2-3 minutes of sautéing.
You can use any cheese you’d like that melts nicely. I think I used Mozzarella, Pepper Jack, and White Cheddar. You don’t have to use 3 different cheeses, you can just use one! Experiment around to find what you like! Good Options: Monterey Jack, White Cheddar, Havarti, Manchego, Fontina, Mozzarella, Queso Fresco, Asaigo. TIP: Remember, if you go with a Stringy Cheese (mozza, queso fresco, etc) I DO recommend mixing it with another Creamier Cheese (havarti, jack, fontina) for a better melthing consistency in the end. No one wants a grainy mess at the end! To be extra safe, you could mix a few ounces of Cream Cheese in with the Veggies so the Queso will melt into creamy deliciousness. I just don’t like a cream cheese in my queso….it kinda feels like cheating! But, it will work if you’re worried about it! TIP: Also, and I can not reiterate this enough: Do NOT use Pre-Shredded Cheese!!! They contain anti-clumping agents that will prevent it from clumping, therefore ruining the texture of your queso! If you’ve had problems with melting cheese in the past, this might be your problem! Gross, right?!?!?!
Sausage & Veggies, Cheese, Sausage & Veggies, Cheese…..
TIP: You can also use Chili Powder or Smoked Paprika
I served with Blue Corn Chips.
- 1 lb Sausage, Browned
- Red Bell Pepper, Chopped
- Orange Bell Pepper, Chopped
- Large Onion, Chopped
- 2-3 Garlic Cloves, Minced
- @ 3 Cups Grated Cheese
- Crushed Aleppo Pepper
- Fresh Jalapeño, Sliced
- Handful Fresh Cilantro, Chopped
Grate about 2 1/2- 3 cups of Cheese. Set aside. In Cast Iron Skillet, Brown Sausage. When browned, remove with slotted spoon and drain on paper towel. Sauté Peppers and Onion until almost translucent, about 5 mins on Med. Add Garlic and sauté 2-3 mins more. Remove about half of the sautéed veggies. Add layer of Sausage, then a layer of cheese. Add another layer of veggies & sausage, then another layer of cheese. (you can do 2 or 3 layers….it really doesn’t matter…just make sure you are using the same amounts of veggies, sausage & cheese each time!) Be sure to finish with a layer of cheese. (any leftover veggies, sausage or cheese make a killer omelet or scrambled eggs the next morning!!!!) Sprinkle with Crushed Aleppo Pepper and Bake 375 for 10-15 mins. Be sure to check your Queso and make sure its not overcooked. You just want to MELT THE CHEESES TOGETHER. If you overcook it, it will become stringy!!!! Let it cool only 1-2 mins if not adding any toppings before you dig in. Let the cheese settle for a minute, but not cool. If topping with jalapeños, cilantro, and tomatoes, simply top and serve!!!!! ENJOY!