Quick Queso

This recipe has been in my queue for a few days, and it just couldn't wait any longer. Would you look at this beauty? It's calling your name, it's calling my name, and its saying "Hello, I'm delicious. Please make me for your Master's party this weekend."

In my book queso is in it's own food group, so when I saw this recipe from Camille Styles I knew I had to make it at some point. See the recipe below if you know what's good for you, and thanks for the recipe Camille!

NO GUILT CHIPS + QUESO

Serves 6

INGREDIENTS

1 tablespoon butter

1 ½ cup white cheddar – shredded

1 1/2 cup Chihuahua cheese – shredded (you could also sub Monterey jack here)

2 fresh jalapenos, seeded and chopped

1 tablespoon flour

2 teaspoons cumin

3/4 cup whole milk

½ small red onion, chopped, divided

2 small tomatoes, diced

½ cup cilantro

1 small avocado, seeded and diced

1 teaspoon salt

Chips

INSTRUCTIONS

In a medium saucepan, melt butter over medium heat. Add jalapenos, chopped red onion (reserving 1 tablespoon for garnish), and ½ teaspoon salt and stir over medium for about 4 minutes until onion is softened.

Sprinkle the flour and cumin into pan and cook, stirring, for 1 minute. Whisk in the milk and bring to a simmer, then cook for about 3 minutes, stirring occasionally, until mixture begins to thicken.

While the mixture is simmering combine chopped tomatoes, remaining 1 tablespoon of chopped red onion, chopped avocado, and half the cilantro. Set aside.

To queso, add remaining half of cilantro and both cheeses, and stir until melted and well-blended. Transfer to serving dish and top with tomato and onion mixture. Serve with chips!

Enjoy, y'all!

**All images via Camille Styles