Hot Pepper Queso

This recipe is cheesy and smooth but packs in a lot of flavor!

It’s perfect for parties, an appetizer, munching at the pool or beach throughout the day and so much more.

What you need for this is a small list and you will likely have most of the ingredients in your kitchen already.

So here it goes:

Shred 2 1/2 blocks of cheese. We used one Pepper jack and one Jalepeno and then half a block of taco blend cheese.

Heat 2 tablespoons butter in a pot on the stove until melted. Then add in 2 tablespoons flour

You will quickly mix this in to create a roux. If you have made homemade Mac n Cheese it’s the same process. If you have not made a roux, it will be a grainy like paste texture.

Once that is done, add in 1 1/2 cups milk and stir to combine. Let the milk heat and stir often to make the milk thicken and soak in the roux mixture.

Now it’s time for cheese! Yes please!!

Stir or whisk in cheese and let simmer to melt, stirring occasionally. About 5 minutes.

Add a can of Hot Rotel tomatoes and peppers.

Stir to combine and let simmer 10 minutes to thicken.

Serve with chips, veggies or on your fav Mexican dish. It’s a great taco Tuesday addition!




One Comment Add yours

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