Copy Cat of Panchero’s White (Blanco) Queso Dip

I went to Panchero’s over a week ago with friends and decided I was going to try and make a copy cat recipe of their queso.  This is my version. It is close.

1/4 cup butter

1/4 cup white flour

2 cups 2% milk (That is all I ever have in the house.  You can use whole if you like)

1 tsp. ground cumin

8 oz. canned chopped green chilies

1/2 yellow onion, finely chopped

3 cloves garlic, minced

2 tsp. olive oil

8 oz. shredded Pepper Jack cheese

8 oz. white cheddar cheese or American cheese

Kosher salt to taste

Pepper to taste

Put your chilies in a small food processor to chop them up finely.  Set aside.

Chop your onion and garlic finely (You can put them in the food processor also to get a fine chop). Sauté onion in olive oil for 5 minutes over medium heat. Stir frequently to prevent burning until it is tender.

Add the garlic, reduce the heat to low, and cook for about 1 minutes. Set aside.

Grate the cheeses.  Pick white cheeses.  You may use a white cheeses.

Measure out that flour and butter.  Make a roux by melting your butter on low heat and add the flour.  Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling and turn a light golden color.  Do not let it get any darker.

Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium.

Continue to whisk for about 5 minutes until the sauce thickens.

Turn the heat down just a little and add the cumin, onion and garlic mixture, and the green chilies. Stir until well mixed and hot.

Add a pinch of salt and pepper and stir.

Turn off the heat and add the grated cheese, one handful at a time.

Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.

Now you get to taste it. Does it need more salt? More heat? You can still stir it in at this time.

If you have one of those small crock pots or fondue pots, that would work well to keep the dip warm.

Serve with blue tortilla chips. It makes about 2 1/2 cups.  If you are having a party, double the recipe and put in a larger crock pot.

You can also put it in your burritos, tacos, a quick quesadilla or your enchiladas.  Refrigerate any left over and just reheat when you want to use it again. 

Still using up those tomatoes and corn?  

Target has a great blue chip that has flax seed in them that I just love and so do my grandsons.   I picked up two bags when I was in Davenport.  They go wonderful with this dip. 

Hope you have a great Sunday.  Be happy and may God bless you and yours.