Queso

Most mammals are lactose intolerant, including bears.

Ingredients

1/2 cup pepper jack (or any spicy cheese you like) (unless you’re a baby)
1/2 cup cheddar
1/4 cup heavy whipping cream
1/2 cup milk
2 tbsp salted butter
1 tbsp all purpose flour
2 jalapeños
1 Roma tomato
Sazon

Instructions

This ain’t linguine and clams, kids. We’re keeping it super easy with a queso you would drink. Start off by dicing up your vegetables. Size doesn’t matter, just don’t hurt yourself. Please remember you can take the core out of peppers to make them less spicy. You make that decision for yourself. Once you do that, soften your peppers. Sprinkle in flour, creating a roux once again. Let that cook for 1-2 minutes over medium heat and add in your cream and milk. Bring that to a light boil before throwing in your cheese. The important part here is to make sure you use block cheese and shred it yourself. Shredded cheese has a powder on it that keeps it from sticking to itself and that makes your end product grainy. Finish with sazon, salt to taste, and tomato. From here you can bring down the heat just to keep it warm or add cheese/milk depending on how thick (thicc) you like your queso. Boom, you’re done.

If you want to get fancy, cut corn tortillas into quarters and fry them in a neutral oil at 250 degrees minimum. Pull them from the oil and toss in sea salt. Homemade tortilla chips are a quick way to go an extra step for yourself.

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