Texas-Style Queso

The past few days, I've been quarrantined at home with the worst cold I've had in years - mainly because I actually haven't even gotten sick in almost 2 years. I knew once it happened it would knock me flat.

So when Josh asked for a "savory snack," my comfort food cravings immediately turned to thoughts of cheese. I whipped it up in minutes, but that's not to say it hadn't taken me several attempts over a few years to get it right the first time. I refused to use Velveeta. Heavy cream just made more of a macaroni and cheese-type sauce. One day I spotted the oft-ignored can of evaporated milk that had been hiding in the pantry since who knows when, and thought I'd give it a shot.

The secret all aloig was the evaporated milk. Who'd have guessed?

You will need:

1 tablespoon vegetable oil
2 teaspoons flour
1 tablespoon (or more, depending on taste) chopped green chiles
1 tablespoon chopped jalapeno pepper (seeded if desired)
2 tablespoons chopped white onions
1 small Roma tomato, seeded and chopped
6 ounces evaporated milk
4 ounces cheddar and/or Monterey Jack cheese, shredded
1 teaspoon chopped cilantro
Dash ground cumin
Dash cayenne pepper
Hot sauce to taste
Salt to taste

In a small saucepan, heat vegetable oil over medium-low heat. Once oil is shimmering, add chiles, jalapenos, cilantro and onions, and heat until soft but not browned. Whisk in flour to make a light roux, then pour in evaporated milk. Heat until bubbling, then remove from heat and stir in cheese. Add chopped tomatoes, cumin, cayenne pepper, hot sauce and salt. Serve immediately.


  1. ooh, i believe i'll be trying this out, Madam.

  2. I hope you are feeling better. Queso sounds like a delicious comfort food treat.

  3. I hope your feeling better that looks awesome!

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