I’m not really into football myself, but I did grow up in a very football enthusiastic family and I learned to love it though making the snacks, and queso is definitely one of my favs.
Queso with Charred Scallions and Tomatillo
Makes about 2 cups
- Small Bowl
- Small sauce pot
- 4 scallions charred*
- 2 small tomatillos cleaned and diced small
- ½ jalapeño minced
- ¼ cup chopped fresh cilantro
- Juice of 1/2 lime
- 1 Tbsp olive oil
- Kosher salt to taste
- 3 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- ¼ of an onion minced
- 3 cloves of garlic minced
- 1 ¼ cup low sodium chicken stock veggie works too!
- 4 oz Monterey jack cheese shredded**
- 4 oz sharp white cheddar cheese shredded **
- 2 Tbsp heavy cream
- Kosher salt and pepper to taste
- In a small bowl, mix scallions, tomatillos, jalapeños, cilantro, lime, olive oil and salt. Set aside while you make the queso.
- In a small sauce pot over medium low heat add butter and melt. Add in onion and garlic, and cook until soft and translucent. Stir flour into butter.
- Whisk in chicken stock and cook, whisking, until mixture is bubbling and thickened, about 5 minutes.
- Remove pot from heat. Let mixture sit off the heat for 1-2 minutes to insure its not super crazy hot before adding the cheese.
- Stir in cheeses, in three additions, whisking to melt fully before adding more cheese. Melting in the cheese off heat will keep your queso smooth and silky!
- Stir in cream and season with salt and pepper.
- Serve warm topped with scallion and tomatillo topping. Only top as much queso as you think you are going to eat so that you can still warm up the remaining as needed. Rewarm extra over low heat, stirring constantly.
*You can char the scallions anyway you’d like. Under the broiler, in a dry cast iron, or a on a grill/grill pan. **Make sure to grate your own cheese! Pre shredded has additives that will make the queso grainy.
Tried this recipe?Let us know how it was!