How to Queso With Courtney McBroom

Start by preparing the queso with processed cheese, specifically easy melt or Velveeta.

In a bowl, combine 2.25 cups of buttermilk, 0.5 cups of heavy cream, and 0.33 cups of regular milk.

Heat the mixture on the stove until it is hot to the touch, but do not let it boil.

Place the cheese in a pot over a bain marie to melt it down.

Once the cheese is melting, pour the hot milk mixture over the cheese and whisk until smooth.

While the cheese is melting, prepare the Swayze Sauce using classic red salsa.

Strain the salsa through a chinois to create a smooth puree.

Reduce the salsa liquid by half over heat until it thickens, observing the bubbling consistency.

In a bowl, combine the reduced salsa liquid with equal parts chili paste, 2 tablespoons of white distilled vinegar, salt, and sugar to balance the flavors.

Add lime juice to the sauce and mix well.

After about ten minutes of melting, check the queso for smoothness and consistency.

Add garlic powder to the queso for flavor.

Incorporate some pico de gallo into the queso, ensuring it remains mostly cheese with bits of pico in each bite.

Rough chop cilantro and float it on top of the queso.

Prepare avocado by making a grid pattern and spooning it into the queso.

Serve the queso with chips.

Equipment Needed

Spice Level: