Texas Style Queso
Yesterday I was very, very tired. My lack of sleep and overall failure to get to the gym on a consistent basis has not been great for my body. I was laying on the couch and all I wanted was some taco and queso, but I didn't have the ingredients or the energy to pull it together. I pulled out my phone and tried to order some in, but the app I was using switched drivers too many times and the food wouldn't have gotten to me until I was probably fast asleep again - I know, poor me.
While I was in the app, I saw that Torchy's now has Hillbilly Queso on the permanent menu. You guys, this queso is life-changing. It's spicy, cheesy, makes your nose run a little bit - everything queso should be. When I first moved to Austin, Torchy's was one of, if not the first, restaurant I went to. It took me a few tries of going there to order the queso, but once I did, there was no turning back. Queso is a way of life here in Austin. Torchy's, Taco Deli, Trudy's, Kerby Lane, Magnolia Cafe, even Top Golf all have queso, and it's a tough competition as to who has the best.
Where I work, we cater in lunch every single day for employees, so I definitely get my queso fix in.
A few months ago, I was on the winning side of a bet with a coworker about guacamole being in the Torchy's queso. She said no, I said yes, Torchy's website said yes, so I became the recipient of free coffee delivery. People here do not joke about their queso.
Today I'm feeling much better, probably because I slept most of the day yesterday, and went to the grocery store for food. While I was there, the only thing I could think about was wings and queso. Definitely not my healthiest grocery store run. After unloading all the groceries, I started to make the queso. I don't know why I thought that would be a good idea as I have no self-control with tortilla chips or queso, but this will definitely be in the rotation for football games this season.
Ingredients:
1/2 pound ground chorizo
1 jalapeno, minced
1 Roma tomato, diced
1 can diced green chiles
2 Tbsp butter
2 Tbsp flour
2 cups half and half
1.5 cups sharp white cheddar, shredded
1 cup mild cheddar, shredded
Instructions:
In a 10" cast iron skillet, cook the chorizo, jalapeno, tomatoes, and chiles until cooked. Drain and set aside. In the same pan over medium heat, add butter, and once melted add flour. Whisk together to make a roux. Once brown and toasted, slowly add in half and half, letting it thicken up before adding more. Once all the half and half has been stirred in, it should be a creamy consistency that will hold a ribbon from the whisk to the pan. Stir in the cheese. Once melted, add in the chorizo mixture. Let everything cook for 5 - 10 minutes.
To reheat - place back in cast iron skillet over medium. Queso will return to its original consistency.