Mexican Restaurant Queso
Mexican Restaurant Queso:
0.5 lb boars head White American Cheese
1 4oz can Organic Rio Luna diced chilies
1 fresh Jalapeño
1/4 cup unsweetened Almond milk
Dash of Himalayan salt
Melt cheese and 1/4 cup milk on medium
Blend chilies and jalapeño in food processor
Add 3-4 tablespoons (depends on spicy you want it) of the blended chilies and jalapeño in the cheese
Add some Himalayan salt
Substitutions:
•Restaurants use cow’s milk! We just don’t keep it on hand because we don’t use it.
•You could swap 3 tablespoons pickled jalapeños for the fresh jalapeño. It doesn’t taste quite the same, but it will work!
•Himalayan salt could be swapped out for conventional salt, again we just don’t have it.
•Other brands of diced chilies may work, but I just haven’t tried them. Let me know!
•Don’t substitute the Boar’s Head for another brand of cheese. I’ve tried a bunch and none worked for me.
Hope you guys enjoy it! We haven’t been able to find the real queso from the South since we moved to Seattle and have tried countless recipes. I played around a million different ways and finally found one that reminded us of our beloved Soccer Taco in Knoxville.
xoxo- Hannah
