MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Queso
Categories: Cheese, Vegetables, Herbs, Dips, Chilies
Yield: 6 Servings
MMMMM---------------------------QUESO--------------------------------
2 lb Block processed American
- cheese
10 oz Can diced tomatoes with
- chiles (Ro*tel)
Tortilla chips; for serving
MMMMM-----------------------ADDITIONS (OPT----------------------------
1 c Canned black beans; rinsed
3/4 c Scallions; thin sliced
1/2 c Cilantro; chopped
2 cl Garlic; minced
1/2 ts Ground cumin
1/2 ts Red-pepper flakes; more to
- taste
1/4 ts Dried Mexican oregano
1/4 ts Fresh lime zest; packed,
- plus:
2 ts Lime juice
Canned chipotle chilies en
- adobo; minced
Salt
Rough chop the processed cheese in 1" cubes, then add to a medium
saucepan. Stir in the tomatoes and their juices, plus 2/3 cup
water, then heat over medium-low, stirring frequently, until cheese
is melted and mixture is creamy, 5 to 7 minutes. You can stop here,
and serve immediately with chips, or proceed to Step 2, if you're
feeling extra.
Stir in any combination of desired additions: black beans,
scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and
lime zest and juice. Heat over low, stirring occasionally, until
warmed and flavors meld, about 5 minutes. If you like some extra
heat, stir in chipotle chiles en adobo. Season to taste with salt,
and additional red-pepper flakes, if desired, and serve
immediately. (You could also keep your queso in a slow-cooker on a
low setting, stirring occasionally, to keep it molten.) Mixture
will keep refrigerated for up to 1 week.
Recipe by Alexa Weibel
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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