TRADITIONAL QUESO RECIPE RECIPES

Steps:

• Time to do a little knifework: Peel and finely chop 1 small onion. Peel 3 garlic cloves. Finely chop ⅓ cup pickled jalapeños.
• Using a box grater, coarsely grate 8 oz. American cheese (or tear if using singles) and 8 oz. Monterey Jack cheese (you should have about 4 packed cups). Set aside separately.
• Heat 2 Tbsp. unsalted butter in a medium saucepan over medium until foamy, about 1 minute. Reduce heat to medium-low and add onions. Using a Microplane, finely grate garlic into pot; season with 1 tsp. salt. Cook, stirring occasionally, until onions are tender but haven’t developed any color, about 3 minutes. Add 2 tsp. ground cumin and ½ tsp. cayenne pepper and cook, stirring frequently, until aromatic, about 30 seconds. Stir in 1¾ cups milk and bring to a bare simmer.
• Meanwhile, whisk 1 Tbsp. cornstarch and remaining ¼ cup milk in a small bowl until smooth. By mixing the cornstarch with a portion of the milk before adding it into the pot, you greatly reduce your chance of lumps. (You can also shake milk and cornstarch together in small lidded jar.)
• Add cornstarch mixture to pot and bring to a simmer over medium heat. Cook, stirring constantly, until mixture is thickened (it should coat the back of your spatula) and cornstarch is hydrated—it should simmer for 1 full minute. This is important: If your cornstarch isn't fully hydrated, your queso will be grainy and floury rather than thick and creamy.
• Reduce heat to medium-low and add American cheese. Stir vigorously with a spatula, taking care not to let mixture bubble, until cheese is fully melted, about 3 minutes.
• Add Monterey Jack cheese one handful at a time, stirring vigorously to incorporate fully before adding the next and adjusting heat as needed so mixture doesn't bubble, about 30 seconds between additions and 4 minutes total. After adding all the cheese, stir vigorously to ensure that all cheese is melted, about 1 minute (it will look thick and stringy).
• Remove from heat and stir in 1 Tbsp. pickling liquid and half of jalapeños. Taste and add more salt if needed. Garnish with remaining jalapeños.
• Arrange chips on a platter or baking sheet. Serve queso right out of the pot so it stays warm and can be easily reheated over medium-low heat if needed. If you’re feeling real extra, set pot over another pot or large bowl filled with hot water so it stays gooey for longer.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
• Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
• Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.
• Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.