Fresh Jalapeno Queso

queso with a kick

Never do chip dip or bean dip again.  Instead, turn one of the least gourmet cheeses, Monterey Jack, into a cheese of the month cheese club stand-out with this queso recipe.

cooking information

• Yield: 4 Cups
• Prep Time: 10 minutes
• Cooking Time: 40 minutes

all ingredients

• 3 Cups of Heavy Whipping Cream
• 6 Cups Shredded Monterey Jack
• 2 Whole Bulbs of Garlic
• 3 Jalapenos
• 2 Bay Leaves
• Salt

recipe instruction

1. Prepare your ingredients. First, slice your garlic bulbs in half lengthwise so that the bulbs hold their shape but all of the cloves are exposed. Throw away the tops. To prepare your jalapenos, slice the tops off and then slice lengthwise.

2. To a medium saucepot, add your heavy whipping cream, jalapenos, bay leaves, and garlic. Bring to a simmer. **Be careful because cream will quickly bubble over the pot. Keep an eye on the concoction.**

3. Let the cream mixture simmer for 30 minutes or until the cream has been infused with all the flavors (taste it to be sure).

4. Add salt to taste (it should only need a teaspoon or two). Remove the bulbs of garlic, jalapenos, and bay leaves.

5. Once the flavor is perfect, whisk in your cheese. Continue to whisk until all of the cheese is incorporated. Reduce heat to simmer.

6. Ladle in a bowl, serve with some chips, and enjoy!

cooking tips

• This amazingly easy dip can be made a day or two in advance. It is most important, however, that when bringing it back to temperature it is given a lot of time to slowly warm up. If you force it, you risk burning it.
• When I make this, I love to use a non-stick saucepot. It makes it easier to clean up and reduces the risk of burning your sauce.
• If you don’t like a lot of heat you can always reduce the number of jalapenos. The same goes for the garlic.