QUESO PRONTO

What Texan doesn't have a deep and abiding love for that warm, melted, dip we know as "queso"?  Even the most health-conscious among us can't resist indulging now and then.  Just such a health-conscious high school teammate of ours once famously exclaimed after a long tournament day, "I need queso, pronto!" and sometimes, I feel the same way.  I've been experimenting with making my own queso for at least a year, and always failed miserably until a friend found this lovely recipe at Let's Dish.  I have, however, adapted it to make it more like a queso from my favorite 24-hour diner at home.  Without further ado, I bring you a Texas-transplant's taste of home.


Queso with Guacamole and Black Beans


Ingredients
1 tablespoon olive oil
1/4 cup red onion, diced
1 large jalapeno, seeds and stem removed; diced
16 ounces white American cheese, shredded or cubed
4 ounces Monterrey Jack cheese, shredded
3/4 cup cream or half-and-half
2 avocadoes
1/2 of a lime
1-2 cloves of garlic, diced
salt and pepper
1 can of black beans

Directions: Queso (part 1)
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted. 


Directions: Guacamole
Meanwhile, cut the avocados in half and remove the seeds.  Scoop the flesh of the avocados out of the skin, and set them aside in a bowl.  Squeeze lime juice over the avocados, add the garlic, salt, and pepper to taste, and mash the avocados with a fork, while mixing them with the salt, pepper, lime juice, and garlic.  


Directions: Queso (part 2)
 Back to the queso.  Add additional cream a little at a time until you reach desired consistency. Mix in the guacamole and black beans to taste.  Serve with chips or fresh tortillas.


By the way, when served with corn chips, this recipe is gluten-free, which I know a few of our friends will appreciate.  It is also vegetarian-friendly (although the dairy products are not vegan-friendly)!  All in all, I think this is a great appetizer for a casual get-together, or to cure homesickness if you're missing Texas.  


Note: this recipe contains 1.25 pounds of cheese, so make sure to share or save some for later!  You can reheat it easily and without burning it by placing your left-overs in a heat-safe bowl, and heating them in a saucepan of gently boiling water.  It may take a little while (but no more than ten minutes or so), but you'll save yourself from having to throw out burnt queso!