Ask any displaced Texan what they miss most about the Lone Star State, and I bet you anything that queso is in their top five. Nobody can live in Texas and not fall in love with the ubiquitous cheesy dip that acts as the perfect appetizer with chips and salsa, or even better when poured over french fries or enchiladas.
Whenever we go back to Texas, we always get queso wherever we go because you simply just can’t find it anywhere else in the country or world, or at least anything that tastes remotely similar. Even my sister Alison who left Texas for Europe seven years ago can’t resist the siren call of queso, even though she says that she has learned to live without Tex-Mex in Scotland.
Vegas is a queso wasteland. We’ve got some good queso fundidos here, but it just isn’t the same. Whole Foods used to carry a fresh queso made in Austin that was pretty satisfying, but unfortunately they stopped carrying it. Now that the college football season is in full swing, there is nothing more satisfying than sitting down to cheer on the Longhorns with a ton of queso, salsa, and chips accompanied by a frosty Shiner Bock.
Last weekend, I made this incredibly simple Hatch Green Chile Con Queso for the Texas game. Carlo and I devoured the entire batch in the first quarter, I think. I’m not promising Magnolia Mud ecstasy with this recipe, but for any displaced Texan out there looking for a little taste of home, make the queso. I don’t think you will regret. This recipe serves 2 queso fiends (more if you aren’t pigs like me and Carlo) and is priceless for anyone missing Texas.
Hatch Green Chile Con Queso, from Central Market
1 medium tomato, seeded and chopped
2 Hatch green chiles, roasted, peeled, deseeded, and chopped, or one small can of roasted Hatch green chiles
1/8 teaspoon garlic powder
1 1/2 cups grated sharp cheddar cheese
1/4 cup sour cream, plus more to thin out the queso as needed
In a saucepan, melt the cheese over a low heat. Add the sour cream and stir the queso continuously to prevent it from scorching. Stir in the tomato, chiles, and garlic powder. Keep on a low heat until everything becomes gooey and is well combined. If you need to thin out the queso, add some extra sour cream until you find the perfect consistency. I just kept on adding in some extra cheese and sour cream until the queso was how I like it.
Ooooh this looks SO tasty! Awesome dish.
Looks delicious! Queso that any Texan will appreciate.
As a displaced Texan, I’m always trying to recreate Magnolia queso (actually, I think I like Kerbey Lane even more, but that might be sacrilege to say). I’ve found the perfect recipe for Ninfa’s green sauce, but the queso recipes aren’t quite right. Velveeta and Rotel tomatoes is yummy, but not even in the same league. I’ll have to try this variation.
I made the queso tonight to go with enchiladas. Yummy. Think I will be making that again!! Cannot wait to get back to Texas for the real stuff. Old El Paso tortillas just don’t cut it!
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If you’re looking for hatch green chile for this recipe, check out berridge farm’s website. They ship hatch green chile directly from their farm. Their website is http://www.hatchnmgreenchile.com
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