I don’t know about you, but my favorite thing about football is all the snacks. So, when it was time to get ready for the Super Bowl, I started thinking about what kinds of wonderful things I could make for us. Because there are no calories on holidays and game days and the like, (I stand by that statement!) I always make the BEST snacks for days like these. You know, the ones that you try to exercise self control with most of the time? Well not today! I wanted to create the best queso ever. So, I did and let me tell you, it was a hit!
The Super Bowl means getting lots of guilt free, cheesy goodness and I intended to make the most of it!
Queso is really not the most complicated thing to make, but there are some things you need to keep in mind.
You must use QUALITY CHEESE!
I cannot stress this enough! I have made queso with subpar cheese before and it certainly was not the best queso ever – not even close! For this queso I used Boar’s Head cheeses. I highly recommend getting some cheese fresh sliced at the deli. Boar’s Head is my preferred brand of deli products and so that is what I used.
Use only fresh ingredients.
It should go without saying but a dip is only going to be as good as the ingredients you put into it. If you cut corners, you will end up with a less than amazing end result.
Make sure to HEAT IT SLOWLY.
No one likes a burnt queso. All it takes is a little char on the bottom to ruin the whole batch. I used a double boiler to avoid this and it worked perfectly. Alternatively, you could make it in your Crock-Pot.
This recipe for the Best Queso Ever can be tweaked to suit your tastes but this turned out perfect for us. It was just the right amount to fit in my Little Dipper Crock-Pot and it kept the queso nice and toasty while we devoured it.
The Best Queso Ever
- 1/2 lb high quality white American cheese (I used Boar’s Head)
- 2 oz pepper cheese (I used Boar’s Head 3 Pepper Colby Jack. It is AMAZING!!)
- 1/4 cup half and half
- 1 jalapeño pepper – diced
- 2 T minced onion
- 2 minced cloves garlic
- 1 Roma tomato – skinned, seeded and diced
- 1 T butter
- 1 T olive oil
- 1/4 t cumin
- cayenne, salt and pepper to taste
Sautée the jalapeño, onion and garlic in with the olive oil over medium low heat until the onion becomes translucent and everything cooked through. (5 minutes or so – maybe a little more) Add the tomato towards the end of cooking.
Melt the cheese and butter in a double boiler over medium heat with the half and half. Stir frequently to combine. (Feel free to adjust the amount of half and half depending on how thick you want your queso to be.)
Add the cumin and sautéed veggies.
Add cayenne, salt and pepper to taste.
Note: This recipe can be made in advance and rewarmed the next day right in the Little Dipper.
Let me know if you try it. I’d love to hear what you think!