How to Make Queso

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Courtney McBroom, a native Texan, believes that one of the best things to come from her home state is queso, a gooey concoction of processed cheese, pico de gallo, avocado, and cilantro. (The second best thing? Patrick Swayze.) When she moved to NYC, she had the horrifying revelation that queso is not as ubiquitous up in Yankee territory, so she created the pop-up Tex-Mex restaurant known as Casa Blanco to properly educate the masses on this wondrous appetizer. Pair it with some tortilla chips and her Swayze Sauce, and you’ve got the most gluttonous snack for the most gluttonous day of the year: Superbowl Sunday.

Queso

Feeds approximately four to six people

Two pounds White EZ Melt cheese

1/4 cup Monterey Jack cheese, shredded

3/4 cup Heavy cream

1/4 cup Whole milk

2 1/4 cup Buttermilk

1/4 teaspoon Garlic powder

Recommended mix-ins: pico de gallo, chopped cilantro, avocado, taco meat, salsa

1. Fill a pot with about two inches of water and put it on the stove to boil.  Once it comes to a boil, reduce the heat to a simmer.

2. Cut the EZ Melt cheese into one inch cubes and put those cubes into a medium-sized bowl. Put the shredded Monterey Jack cheese in the bowl as well.  Place that bowl on top of the pan of simmering water.

3. Pour the heavy cream, the whole milk, and half of the buttermilk into a small saucepan and heat it up over medium heat until the mixture is hot to the touch, but not boiling. Pour the hot milk concoction, along with the remaining buttermilk over the cubed EZ Melt cheese.

4. Continue heating the cheese over the pan of simmering water, whisking occasionally until the entire mass melts together into smooth, cheesy deliciousness.

5. Whisk in the garlic powder and pour it into a large bowl.

6. Add the mix-ins of your choice.

7. Serve with tortilla chips.