How the heck long have I been doing this anyway? Doesn’t matter, the mad-kitchen scientist is back for another season of recipes to make your Buffalo Bills gamedays even more memorable. For those of you new to this, it’s pretty simple. We love the Bills. We love food. Every week you’ll get a themed recipe based on the Bills and their opponent.
Extra Spicy Queso
With all the cheese sauces I’ve made over the years, it hit me that I’ve never made a true queso dip. And when I started looking up recipes to work from it REALLY
hit me how much different queso dip is from cheese sauces for other foods I’ve made, well… ever.
I’ve done the Houston BBQ route before, and evenjollof rice due to Houston’s large population of Nigerian descent. I did a little French cooking to be petty, and even a phoinspired soup because Houston also has a significant population of Vietnamese descent. Somehow I’ve avoided Tex-Mex this entire time. So here we are!
Extra Spicy Queso
Serves: 6 – 8
Active time: 20 minutes
Total time: 30 minutes
Ingredients
2 Tbsp butter, unsalted
4 cloves garlic
1 small bundle of green onions
1 Fresno pepper
1 Roma tomato
1/2 tsp black pepper
12 oz can of evaporated milk
2 Tbsp corn starch
1/2 cup water
1/2 cup hot sauce
2 Tbsp weapons grade hot sauce
1 tsp cumin
12 slices of American cheese
8 oz sharp cheddar cheese
Salt to taste
You will need: Sauce pan, some food to dip into the queso
- On low heat, melt butter in sauce pan
- While butter is melting, finely chop the white and light green section of the onions, setting aside the dark green section. Mince garlic and finely chop pepper (seeds optional)
- Stir onions, garlic, pepper, and black pepper into butter, and cook for 2 – 3 minutes
- Finely chop half the tomato and stir into the butter (chop and reserve the other half for garnish)
- Increase heat to medium while combining evaporated milk, corn starch, water, and hot sauces
- Stir liquid into sauce pan and bring to heat just below a simmer (if you see bubbles back it off)
- Stir in cumin
- Slice green sections of onions into little rings (about 1/4 cup) and stir in (you can reserve some of these for garnish too)
- Add American cheese and stir in
- Cube Cheddar cheese and stir in
- Stir frequently until cheese is fully melted and sauce has slightly thickened. Add salt to taste.
- Service with some dippables
Wingin’ It tips
This is an incredibly easy recipe and mostly fool proof. I stuck to lower heat to avoid scorching and used the cheese trick from my other cheese sauce styles. A lot of folks will tell you to use shredded cheese and I have two issues with that. You might be tempted to buy it pre-shredded and then you have the added stuff that prevents clumping going in your sauce which dulls the flavor.
More importantly, cheese sauces almost always need time to thicken a bit. Even if you shred your own cheese it will melt right away. That’s a good thing, right? Not really. When you do that you then need to stir and wait for the thickening. You need to keep a very close eye on what looks like the same sauce over time. When you use chunks or little blocks of cheese, it becomes a natural timer. By the time cubes melt in this, you’ve had enough time to thicken as well.
I have a few pictures, but mainly to show off what I mean with the various chopping/mincing/dicing sizes and what I mean by one bundle of onions.
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