A creamy, versatile gourmet queso which can be served over sauteed fish, nachos, grilled shrimp and tostados just to mention a few. Try adding chicken or grilled shrimp to create a divine Queso Soup.
Recipe by Sarah Penrod, Chef For Life
16 oz Texas Brew Honey Roasted Chipotle Salsa, mild, medium or hot
1 piece bacon, chopped (crisp if desired)
2 cups chicken stock (recommend Kitchen Basics)
½ cup flower + 2 T.
½ cup whole butter
1 cup milk
½ cup heavy cream or Half & Half
10 oz extra sharp white cheddar, grated (Cabot sharp white cheddar is preferred for a more robust flavor)
1 small onion, finely diced
1 T. cumin
1 t. red pepper flakes
1 – 2 bay leaves
1 fresh lemon
Heat chopped bacon with butter on low in a heavy saucepan. Add onion and saute. Add spices and stir until well dispersed. Sprinkle in flour while whisking briskly until paste forms. Whisk in heated chicken stock until lump free.
After the stock, whisk in the milk and cream until smooth. Allow to thicken slightly and come to a simmer. Make sure to whisk constantly. While continuing to simmer, fold in grated cheese in ½ cup increments. Make sure each addition of cheese is melted smooth before adding more.
Add Texas Brew Honey Roasted Salsa, lemon juice and whisk until well blended. Season with salt and pepper to taste.
Suggestion:Serve on nacho chips with jalapenos. Drizzle on grilled shrimp, shrimp tostadas or hot roast beef sandwiches topped with melted pepper jack or provolone cheese. Use as a base for soups. Serve over sautéed fish, chicken fajitas or simply use as a hot yummy dip. It can be refrigerated and used the next day.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.