Recipe of the Month

Best Queso Recipe

Ingredients

1 tablespoon butter

1 shallot, diced

2 cloves garlic, minced

1-2 jalapeños, seeded and diced

1 1/2 cups half & half, or evaporated milk

2 chipotle chiles, diced (canned in adobo sauce)

1 tablespoon cornstarch

4 ounces cream cheese, cut into cubes and softened

1 teaspoon yellow mustard

8 ounces smoked cheddar cheese

4 ounces sharp cheddar cheese

Directions

1. Place a medium-sized pot over medium heat. Add the butter, shallots, garlic, and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.

2. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.

3. Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.