Queso Dip
Ingredients:
1/2 small yellow onion, finely diced
2 cloves of garlic minced into a paste
1 cup Monterrey jack, shredded
1/2 cup sharp cheddar, shredded
1/2 cup heavy cream
1 cup whole milk
1 teaspoon cumin
pinch cayenne
tbsp butter
tbsp flour
1/4 cup chopped pickled jalapenos
2 tbsp jalapeno juice
splash of beer
Salt and pepper
Directions:
First dice onion, mince garlic, and chop jalapenos. Place one mid-sized sauce-pan on the stove for later and one small sauce-pan on a burner over low to medium-low heat. Add 1 tbs oil to the small sauce-pan, preheat, then add onion. Saute until onion is translucent, do not caramelize. Add garlic to sauce-pan with onions, saute© for a minute or until garlic has softened. Add milk, heavy cream and beer to the onions and garlic and raise the heat to medium. Stir frequently until just under boiling. Do not allow it to come to a boil.
Next, turn mid-sized sauce pan on, to a medium heat. Make a roux by: adding 1 tbsp of butter to sauce-pan, allow to melt but do not allow the butter to brown. Add one tbsp of flour to the melted butter and stir frequently for 30 seconds to a minute, just to cook the flour. You do not want the roux to take on any color. Slowly add small amounts of the hot milk to the roux, stirring until smooth each time to prevent clumping.
Once the milk has completely been added to the roux, add 2 tbsp jalapeno juice, and chopped jalapenos, cumin, and cayenne, stir to combine. Stir frequently until the milk is nearly up to a boil, then remove from heat and add Monterrey jack and cheddar. Stir, then taste. Adjust flavor as necessary with salt, pepper, and more cheese if you desire. Serve warm with tortilla chips.
