Texas Queso
Inspired by Lisa Fain - The Homesick Texan
When I first moved to New York City it took me awhile to adjust to the dining landscape. On one hand, new options and cultures were open to me and for that I am very thankful. On the other hand, nobody understood what proper Tex-Mex was. Nowhere was this more apparent than Queso. Order at a restaurant and you’d either get a weird look or a bowl of that radioactive nacho cheese sauce you see at the ballpark. Things have admittedly gotten better over the years but sometimes you just gotta make the authentic good stuff on your own.
Parts of this recipe were adapted from Lisa Fain and her recipe for “Austin Diner-Style Queso” in her cookbook “Queso!” Lisa Fain has a cooking blog called The Homesick Texan. Until recently, Lisa was a fellow native Texan living in New York City. When she was unable to find her home state favorites, she resorted to making them on her own. I was thrilled to have discovered her blog years ago and have used it many times when I’ve craved Texas authenticity right here in my Brooklyn apartment kitchen. As you might gather, I’ve found her extremely inspiring over the years.
INGREDIENTS
TEXAS QUESO:
1 lb shredded white American cheese
⅓ cup diced yellow onion
2 large garlic cloves - minced
2 jalapeños - stemmed, seeded, and diced
2 roasted poblano peppers - stemmed, seeded, and diced
2 TBS butter
½ TBS olive oil (will keep butter from burning)
2 TBS cornstarch
1 cup whole milk
1 cup water
2 TBS cilantro - chopped (optional)
1 tsp cumin
1 tsp salt (more to taste)
¼ tsp cayenne
GO FOR IT
ROASTED POBLANO PEPPERS:
Before anything, roast your poblano peppers by placing on a baking sheet and as close to the broiler as possible for 5 minutes per side (or until completely blackened) or by placing directly on stove flame and heating until each side is completely blackened
Place blackened peppers in a zip lock or plastic bag to self steam for 20 minutes
(Meanwhile, you can shred your cheese and chop your onions, jalapeños, and garlic)
After 20 minutes, you should be able to easily peel the poblano skin off with your fingers, leaving behind the soft green interior - then wash, seed, and chop your poblano peppers
TEXAS QUESO:
In a dutch oven or large saucepan, melt butter with olive oil over medium heat
Add onions and jalapeños and cook while stirring until very soft (about 5 minutes)
As onions and jalapeños cook, also whisk together milk, water, and cornstarch in a bowl
When onions and jalapeños and soft, add garlic and poblanos and cook additional 30 to 60 seconds (do not burn garlic)
Add in well whisked milk/water/cornstarch mixture and bring to a simmer
Stir until mix begins to thicken (you’ll see it begin to stick a bit to the sides as you stir)
Once thickened, turn hear to low, then stir in cheese
Once cheese is melted, add cumin, cayenne, and salt (taste and add more salt or seasoning if needed)
Once ready, stir in chopped cilantro
Serve in bowls immediately with thick tortilla chips
NOTES:
I own Lisa Fain’s cookbook on just queso. There are several amazing recipes in there and each usually tells a story of a particular Texas region. While I will probably add other queso recipes over time, this adaptation is generally what I think of when I think of true Texas Queso.
Please don’t buy Kraft singles when you go get your American cheese. That stuff just doesn’t have a good consistency when all melted together. Go to your grocery store deli counter and ask for an entire 1 pound block of white American cheese (I usually get Boar’s Head or Land O’Lakes). If you’re in Texas, they’ll probably know exactly what you’re doing - or you may live elsewhere like I do and get weird looks. It’s great fun, though. And yes, I know most people think Velveeta when they think Texas Queso, and there is a time for that, but trust me here and try this stuff when some really good white American cheese and you’ll see why I love this recipe.
I adjust some proportions here in comparison to Lisa Fain’s recipe but the biggest adjustment is probably my use of poblano peppers. Lisa uses Anaheim chilies. I’ve done this myself and Anaheim chilies are pretty great. However, I don’t think I’ve ever seen Anaheim chilies in New York City outside of a Whole Foods (and not even all of them). Poblanos are much easier to find and since poblanos are my favorite not-hot pepper, I’ve started using them in place of the Anaheims and have come to absolutely love this tweak in my Texas Queso. At times, I’ve also replaced the jalapeños with serrano peppers for a spicier Texas Queso.