Rock Yo' Taco Queso
We love cheese over here at Flavor Seed. Therefore, the notion of a large pan of the stuff - flavored with Flavor Seed’s Rock Yo’ Taco no less - gets us going.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, room temperature
- 1 lb. sharp cheddar cheese
- 1 tablespoon Rock Yo’ Taco
- 1 small red onion, diced for optional garnish
- 1 jalapeno, sliced for optional garnish
- ½ bunch scallions, sliced for optional garnish
- ½ bunch cilantro, chopped for optional garnish
- 1 bag tortilla chips, to serve
Instructions
- Heat skillet (approximately 8” or so in diameter) over medium heat and melt butter. Add flour and cook flour and butter for about one minute.
- Slowly stream in milk and whisk. Bring milk to a simmer and cook until thickened slightly and coats the back of a wooden spoon, about 5 minutes.
- Remove from heat and stir in cheese.
- Add Rock Yo’ Taco and stir.
- Garnish with red onion, jalapeno, scallions and/or cilantro.
- Serve with chips.
Why this works
The butter and flour at the start are what keep this queso smooth. A roux holds the milk and the cheese together, so it stays pourable on the table instead of seizing into a rubbery lump the way melted block cheese does. Grate the cheddar off the block if you can — pre-shredded cheese is dusted with starch so it does not clump in the bag, and that starch is exactly what turns a queso grainy.
Make it ahead
It reheats. Warm it low and slow with a splash of milk, whisking, and it comes right back. For a party, move it to a small slow cooker set on warm once it is made and forget about it.
Get the seasoning
Rock Yo’ Taco is Flavor Seed’s USDA Certified Organic taco blend — New Mexico and ancho chiles, cumin, organic garlic and onion, and a whisper of organic cocoa. No MSG, no fillers, no anti-caking agents. Gluten free, non-GMO, kosher, made in small batches by our family. The 5 oz resealable pouch is the better value and it stores flat in the spice drawer.