Use as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.
4 oz. Butter 4 oz. Flour 16 oz. Milk 16 oz. heavy whipping cream 1 1/2 lbs. Monterey Jack cheese, cubed 1 1/2 lbs. Kraft Velveeta cheese, cubed 1 cup diced red onion 4 Tbsp. ancho OR chipolte paste (see recipe link below) 3 oz. tequila (your favorite) or 151
Combine butter and flour in a saucepan over medium-low heat and make a blonde roux. Add milk and cream, combine thoroughly with wire whisk and bring to a boil. Transfer mixture to a double boiler and add both cubed cheeses. Stir frequently, and once cheese melts into sauce, add all other ingredients and combine thoroughly. Transfer queso to serving dish and pour a scant 1/4 oz. of 151 or tequila over the top. Light carefully with a match. Serve with corn tortilla chips or warm flour tortillas for dipping. Dip can also be served with skewers of steak and chicken.
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