Queso Sauce

Notes

Source: Tammy. (Modified from Jonathan Weissman.)

Ingredients

• 2 Tbsp Neutral Tasting Oil
• 1 Medium Yellow Onion, small diced
• 2 Jalapenos, seeded and finely diced
• Salt
• 3 Cloves Garlic, roughly chopped
• 1/3 salsa, measure and drain in mesh colander
• One small can drained Ortega chili
• 3/4 lb Velvetta, grated or cut into small cubes
• 1/4 lb Pepper Jack Cheese, grated
• 1 Cup Whole Milk
• 1/4 Cup Cilantro, finely chopped

Directions

1. In a medium saucepan, add two tablespoons of neutral-tasting oil and heat over medium heat until very hot.
2. Add one diced medium yellow onion that has been diced, followed by two finely diced and seeded jalapenos. Season that to taste with salt. Stir and let those sweat until softened.
3. Once softened, add in three cloves of roughly chopped garlic and saute for 2-3 minutes or until everything is softened. Stir in drained salsa and Ortega chili. Let simmer 1 minute. and 1 cup of milk. Bring to low simmer. Then slowly add small amounts of the cheeses whisking in between.
4. Continue heating over medium heat while stirring constantly until silky smooth. DO NOT LET BOIL. Finish with salt to taste and ¼ cup of finely chopped cilantro.