Texans eat a lot of Queso and there are many variations.
Some variations include hamburger , onion, cilantro, salsa, butter, garlic, oil, chives
and the list goes on.
We all have our preferences and mine is to keep it simple and cheesy and Hatch Chile spicy!
I'm not a fan of Velveeta Cheese and a can of Ro-Tel Tomatoes in a Crock Pot.
Here's my Best of the Best Queso!
2 C grated Queso Quesadilla Cheese
1 C grated Sharp Cheddar Cheese
1/2 C Sour Cream
2 Roma Tomatos, seeded and diced
4 Hatch Chiles, roasted, peeled and diced ( or 3 cans of Diced Green Chiles, drained)
1 TBS Adobo Seasoning
Place the two cheeses and the sour cream in a saucepan on low heat until melted and well incorporated.
Add remaining ingredients and continue stirring.
Remove from heat and transfer to a serving bowl
Serve with Tortilla Chips
Yields about 4 cups.
Peace in the Kitchen!