Skip store bought queso that is notoriously filled with artificial ingredients and cheese-like substances (Velveeta(R) cannot call itself "cheese" - rather the FDA requires it to call itself a "Pasteurized Prepared Cheese Product") and opt to make your own creamy spicy queso instead using fresh ingredients. The tomato in my spicy queso is from my garden and I use only organic milk and cheeses.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, cheese, easy appetizer recipes, gluten-free recipes, party food
2jalapenos (red or green or both), seeded and finely chopped (add more jalapenos for more spice)
4cloves of garlic, minced
2Tbsp.tapioca flour or cornstarch
1cupmilk
6cupspacked shredded cheese(s) of choice (I used a combination of mild cheddar and pepper jack)
1mediumtomato
1-2dashesof hot sauce
Kosher salt, to taste
Instructions
Melt butter in medium-sized pot over medium heat. Add onion and peppers and saute for 5 minutes.
Add garlic and saute for another minute, until fragrant.
Turn heat to medium-low and add tapioca flour and whisk ingredients together for about 30 seconds.
Add milk and continue to whisk mixture continuously for about 1-2 minutes or until mixture is thick.
Add tomatoes and continue to whisk mixture for another minute.
Add half of cheese mixture and briskly whisk to incorporate, then add the rest of the cheese while continuing to stir until completely melted and incorporated.
Add salt and hot sauce to taste.
Remove from heat and enjoy with your favorite tortilla chips.