El Original Queso

By lorik

Ingredients

• For the Pico de Gallo:
• 1 cup chopped cherry tomatoes
• 2 tablespoons chopped Vidalia onion
• 1 jalapeño, seeded and chopped
• 1 tablespoon chopped cilantro
• 1 tablespoon fresh lime juice
• Pinch of kosher salt
• For the Queso:
• 2 pounds Velveeta, cubed
• 1 cup whole milk
• 1 tablespoon unsalted butter
• 9 jalapeños, seeded and chopped (about 3/4 cup)
• 1/4 cup chopped sweet onion
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• Tortilla chips, for serving
• Lime wedges, for serving

Details

Servings 10
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

Make the pico de gallo:
In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt.

Make the queso:
In an enameled medium cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.

Meanwhile, melt the butter in a medium skillet. Add the jalapeños and onion and cook over moderately high heat 
until softened, about 7 minutes. Stir in the cumin and salt.

Stir the jalapeño mixture into the melted cheese. Off the heat, stir in the pico de gallo. Serve hot with tortilla chips and lime wedges.