Queso is one of those things that is truly iconic to Austin. You can walk into any Tex-Mex restaurant and find each has its own version of the cheesy dip. But how does one recreate it at home? It’s so delicious, and if you live outside of Texas, let’s face it, you’re not finding quality queso and matters must be taken into your own hands (Velveeta with Rotel doesn’t count as proper queso, it just doesn’t).
To help out all y’all who have faced this struggle, our friends at Morgan’s Barbecue in Brooklyn are giving you a recipe to create a queso foundation from which you can alter and modify according to your personal preferences. And to y’all who’ve never had it, you’re about to seriously thank us.
3 tablespoons unsalted butter
½ medium onion, finely chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 tablespoons all-purpose flour
1½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound medium or sharp Cheddar cheese, grated
MELT butter in a large pot over medium heat. Add onion, jalapeño and garlic and sauté until soft. Season with salt.
ADD flour and stir until fully incorporated then whisk in milk until base becomes smooth and thickens.
REDUCE heat and slowly add both cheeses and whisk until completely melted and smooth. (If queso gets too thick, add a little milk to thin out.)
Suggested modifications: our friends over at Morgan's make their rockstar queso with smoked mozzarella and chiles, but other possible modifications could include Pepper Jack cheese, ground beef, guacamole or pico de gallo. The queso world is your oyster, go forth and conquer.