This coming Sunday is Father’s Day, so to celebrate my amazing husband, I’m posting about one of his favorite recipes we have (the Instant Pot Hearty Chili is another recipe he loves). Combine the two and my husband is in heaven! So here’s a little back story about my husband eating queso for the first time around me…and how it didn’t turn out like you would think!
One of the first dates I went on with my boyfriend (now husband) was to a football game. His best friend played, and his sister and sister’s friend did cheerleading for the team. The whole family had gotten involved at first by helping with selling concessions. So, of course, we had to stop by the concession stand and get some food. HoneyBear order nachos. I remember the people behind the counter pumping out this thick, golden yellow goo that was known as queso. Now, I’ve eaten it before, but I think it was at that time that I really started not liking queso. In the dim interior of the concession stand, it almost seemed to glow a faint neon yellow.
So why am I posting about queso? Well, the answer might surprise you and it definitely doesn’t make any sense. I tried some queso in Texas at the recent family reunion and happened to like it. Encouraged by my finally liking this favorite food of my husbands, HoneyBear began making queso regularly. I didn’t mind and it actually was pretty good.
Now, though, I eat it fairly regularly and for a pretty bad reason. I’m experimenting with being gluten-free (that’s a whole other story) and I feel much better when I don’t eat gluten. Queso is free from any gluten ingredients (that I know of) and I eat plain tortilla chips with it (also gluten-free). So I traded gluten for chemicals. Now, I know this isn’t ideal and I’m working on a recipe that uses real cheese, but for now, this is what I eat.
Plus, this one really does tastes like the queso that is served at most concession stands. It’s nice and thick, but runny enough to serve over chips or to add to chili or hotdogs when it’s warmed up. We use green chilis in this recipe, but feel free to try jalapeños instead to bump up the spicy flavor. If you’re looking to make queso for pennies and not as many chemicals as the stuff sold in stores, this is the way to go! You won’t be sorry you did!
- 2 lb. sharp cheddar velveeta
- 2 cans (4 oz.) diced green chilis
- 1 cup milk
- 2 Tbsp. butter
- Dice the velveeta into 1 in. cubes. Add green chilis to a blender and blend until mostly smooth. Place all ingredients in a medium sized saucepan. Heat over medium-low heat, until velveeta has fully melted; stirring constantly. Serve warm and enjoy!
- You can substitute some or all of the green chilis with jalapeños. The more you substitute, the spicier it will be.