One of my favorite things in the whole wide world is melted cheese. I love grilled cheese sandwiches and macaroni and cheese, but most importantly, I love queso. Whenever the Tex-Mex version of fondue is on a menu, I have to order it. The best queso I’ve ever had was made by a chef named Wes Rowe. A native of the land of queso, Texas, Rowe is mostly known for his sensational burger—he holds a weekly pop-up in San Francisco and is slated to open a brick-and-mortar WesBurger n’ More later this year. However, I know and love Rowe for something else: his mind-blowing, addictive, wildly creamy queso.
Since queso is the perfect starter for Super Bowl Sunday, I asked Rowe for the recipe to his scrumptious variation. The key to Rowe’s queso is white American cheese. “You must source this from the deli counter, not from the cheese aisle!” he says. “Have them cut you a one-pound block, and shred it at home.” To make your queso experience extra special, buy restaurant-quality tortilla chips. Spread them on a baking sheet and warm them in the oven before serving alongside the cheese.
1 pound white American cheese
4 oz. asadero cheese shredded
1 jalapeño, chopped (remove seeds and membrane for non-Texans)
1 large ripe tomato
1/4 white onion chopped
1 small bunch cilantro roughly chopped
1 tsp. cumin or better yet, toast cumin seeds and blend in a spice grinder for a fresher taste
1/4 cup whole milk
Sauté onion and pepper in a sauce pan with a teaspoon of oil until soft. Once done, place saucepan inside of larger saucepan filled with water to create a double-boiler. This is important to keep the cheese from burning.
Add shredded cheese, milk, tomato, cumin, and cilantro to double-boiler with jalapeño and onions stirring frequently till cheese is completely melted and all ingredients are combined.
Serve in a warm bowl or out of a slow-cooker set to low.
Awesome additions include spicy ground beef, guacamole, crema Mexicana, or all three!
Serve the queso in a stylish chip and dip holder.
Are you a fan of queso? Have you ever made it at home?