Here's a quick recipe for queso that I decided to make at the last minute with our Tuesday taco's. It was to easy and yummy so it will be a regular addition to our Mexican food dinners. Like most of my recipes, this would be easy to modify with different items you have on hand. It can be found originally on the Taste of Home website.
I cut the recipe in half for our family dinner, so that is what I'm posting here. It made a small saucepan of queso, which was perfect for our tacos and tortilla chips.
1 T butter
1/2 onion, chopped
1 garlic clove, minced (I used the jarred garlic)
1 can (4 oz) green chiles OR 1/2 can Rotel tomatoes
1 T cornstarch
1/2 cup whole milk
2 cups shredded cheese
(I used cheddar and monterrey jack. Fresh shredded works better than the pre-shredded cheese.)
1. Saute onion and garlic in the butter in a saucepan. Add the chiles OR Rotel, and simmer 5 minutes.
2. In a small bowl, mix the cornstarch and milk until smooth. Sitr into the onion mixture. Bring to a boil. Cook and stir until thickened, 1-2 minutes.
3. Reduce heat to low. Gradually stir in cheese. Continue stirring as it melts. Add a little extra Rotel liquid or milk as needed to thin to the right consistency. Enjoy with tortilla chips.
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